The biodynamically grown grapes are planted on rich soils on the plain, closer to Lake Neusiedl. The vineyards are in Halbturn, Apetlon and Gols. Judith and her team pick all of the fruit by hand and sort the grapes in the vineyard as well as at the winery before de-stemming. Fermentation occurs spontaneously, triggered only by the grapes’ native yeasts, in stainless steel tanks. Beck circulates the fermenting juice over the cap of grape skins twice per day for the first 10 days to attain a balanced level of extraction. The young wine is then racked off its skins and moved into 1000-2000 litre, neutral acacia wood casks for two months where it completes its malolactic fermentations. It is then transferred to 4-6 year old barriques for 8-10 months of aging. Beck matures her Zweigelt in wood over two phases in order to attain the round, complex and vivid style she seeks. The Zweigelt is assembled and bottled in July. Bright, dark cherry, black-currant and spicy aromas and flavours with a fresh, berry-fruit finish.