The grapes are pressed whole and only native yeasts are used for fermentation. The wine is blended on the lees for 10 months, giving it a fuller and more structured character. Apricots, roasted hazelnuts, caramel and meadow flowers dominate on the nose and palate. The wine has strong acidity and a very long elegant finish.

A unique wine from Peter Franus. Selection of seven barrels and limited production. The wine has a deep ruby colour. Aromas of cassis, ripe plum, sage, thyme and noble spices dominate on the nose and palate. The supple tannins, fresh acidity and long finish make this wine suitable for extended bottle ageing.