papaya in the aftertaste

The aroma recalls oranges and roses

lively fruit-acid interplay

Recommended with typical Austrian cuisine as well as fish and poultry dishes

together with his partners Matthias Marchesani and Georg Klein

Rosé aus der Provinz petnat papaya in the aftertasteJuice drawn from Pinot Noir, Cabernet Sauvignon, and Merlot, fermented in new Allier oak barrels and left to rest on the lees for a long time without sulfur. As the name with a wink suggests, the inspiration comes from great Provenal ros wines. Bright, dense, especially aromatic and lively. Falstaff Wine Guide 2023 24: 91 points (vintage 2022) Medium salmon pink, brass reflections. Delicately notes of peach and strawberry jam, a hint of candied orange