“Lower Austria is the region around the capital Vienna and is the largest wine region in Austria. Loess soils, warm days and cool nights. Ideal for Zweigelt, the main red grape of Austria. After the full manual harvest stemmed the grapes are crushed and light. Fermentation takes place at a controlled temperature of 28 degrees in stainless steel tanks for 26 days. The juice is regularly pumped over to extract more flavor and color. After fermentation, 30% of the wine is aged for a few months in oak barrels and the remainder in stainless steel. In the glass, the Pfaffl Zwiegelt ruby red with a nose crisp and fresh notes of black cherries, sour cherries, berries and some herbs. On the palate it is fresh and juicy back. v The wine is round and smooth with lots of ripe dark fruit (cherries, currants) and soft tannins. The Pfaffl Weigelt is versatile, such as grilled steak or pizza with salami. Also delicious with spaghetti bolognese.”
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