Judith Beck l Blaufrankisch

Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.

The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.

Name of Estate/Domaine
Judith Beck

Terroir
Due to the different soils, there is a great diversity of varieties in our region. The Gols vineyards can be roughly divided into three types of soil:Gravel plateau with slightly cooler, windier locations, relatively permeable soils. Slopes at the edge of the Parndorfer Platte, south-west orientation, sandy-loamy soil with inclusions of limestone.

Vinification:

• Manual harvest
• spontaneous Fermentation
• Wooded Acacia Vat
• 3 weeks of maceration
• Aged in used barriques for 10 month
• Indigenous yeast
• No sulpher added
• No fining
• No filtiring

Food Pairing