Carnuntum Dorli Muhr
Case quantity may have a lead time of 1-2 days
ABV 12.5%
The regional Carnuntum is made from 65% Blaufrankisch and 35% Syrah.
No use of sulphur on the grapes which ferment with wild yeasts and macerate very softly in large wooden fermenters without using any mechanical tools. Grapes and must are neither heated nor cooled. During the wine’s two years of maturation, they make only one soutirage – for the rest of the time, the wine simply matures slowly. The result is an impressive wine, with seductive fruit, finesse and tempting acidity. It is a wine that sommeliers love to serve by the glass, as it evolves and improves the longer the bottle is open.
ABV 12.5%
The regional Carnuntum is made from 65% Blaufrankisch and 35% Syrah.
No use of sulphur on the grapes which ferment with wild yeasts and macerate very softly in large wooden fermenters without using any mechanical tools. Grapes and must are neither heated nor cooled. During the wine’s two years of maturation, they make only one soutirage – for the rest of the time, the wine simply matures slowly. The result is an impressive wine, with seductive fruit, finesse and tempting acidity. It is a wine that sommeliers love to serve by the glass, as it evolves and improves the longer the bottle is open.
ABV 12.5%
The regional Carnuntum is made from 65% Blaufrankisch and 35% Syrah.
No use of sulphur on the grapes which ferment with wild yeasts and macerate very softly in large wooden fermenters without using any mechanical tools. Grapes and must are neither heated nor cooled. During the wine’s two years of maturation, they make only one soutirage – for the rest of the time, the wine simply matures slowly. The result is an impressive wine, with seductive fruit, finesse and tempting acidity. It is a wine that sommeliers love to serve by the glass, as it evolves and improves the longer the bottle is open.
ABV 12.5%
The regional Carnuntum is made from 65% Blaufrankisch and 35% Syrah.
No use of sulphur on the grapes which ferment with wild yeasts and macerate very softly in large wooden fermenters without using any mechanical tools. Grapes and must are neither heated nor cooled. During the wine’s two years of maturation, they make only one soutirage – for the rest of the time, the wine simply matures slowly. The result is an impressive wine, with seductive fruit, finesse and tempting acidity. It is a wine that sommeliers love to serve by the glass, as it evolves and improves the longer the bottle is open.