Claus Preisinger fell in love with natural winemaking at a young age. After attending a viticultural high school in Klosterneuburg, he gained experience working in Californian vineyards, and then as a winemaker in the Neusiedlersee region. Today, he farms across 19 hectares planted on limestone soil using biodynamic practices & restrained craftsmanship to make deliciously complex wines that show case the terroir and native grapes of Burgenland like this bright, juicy Blaufrankisch. Hand-harvested and fermented in stainless steel, then aged in barrel for 6 months the wine is textured and filled with lush notes of blackberries, black raspberry, plum and savory herbs, and accented with hints of leather and spice. Delicious.