Description
Blauer Wildbacher from Bad Gams vineyard, planted on soil rich in iron and silica. Hand-harvesting, destemming, crushing, and a three-hour skin contact period. The juice is gently pressed and undergoes spontaneous fermentation, then ages for 12 months in previously used 500-liter wooden barrels, mainly oak with some acacia. This wine is between light red and deep rosé. Franz Strohmeier, the winemaker, suggests decanting the wine to fully appreciate its layered complexity. Karmin is unfined, unfiltered, and sulfur is not added during bottling.
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