Naked Rosé 2023 - Weingut Heinrich

Naked Rosè - Weingut Heinrich

Naked Rosè by Weingut Heinrich is a rosé wine that stands out for its fruity and fresh profile, ideal for hot summer days. Produced exclusively from Blaufränkisch grapes, this wine expresses the typical nature of its grape variety thanks to a spontaneous fermentation process and prolonged maceration for a few hours. The refinement takes place on the fine lees in large used oak barrels for a period of 5 months, giving complexity and character to the wine. The winery's natural approach is also reflected in the decision to bottle the wine without filtration, clarification or addition of sulphur, thus preserving the authenticity and purity of the product. Naked Rosè is perfect for pairing with light dishes, appetizers and salads, making it a great companion for any convivial occasion. Its freshness and fruitiness make it particularly pleasant to enjoy in company.

Service

We taste it at a temperature of 8/10° in Tulip glasses. Wine to drink immediately but will express the best of itself in a few years.

Pairing

This wine is great with starters, first fish dishes, to try with a mayonnaise trout.

Cellar:  Weingut Heinrich

Weingut Heinrich's company is located in Burgenland, near Lake Neusiedl, in the region the hottest from Austria. Weingut's idea is to make authentic wines that speak of tension and vitality, because wine lives, develops and changes, opens and closes and creates harmony and balance. Since 2006 he has decided to cultivate the vineyards in a biodynamic way, making them more resistant, vital and heterogeneous. The range of soils where their vineyards grow ranges from meter-thick fossil limestone strata on the Alter Berg in Winden to arid slate soils on Edelgraben in Breitenbrunn to sandy and clayey soils with a gravel layer on Gabarinza and Salzberg in Gols . Mainly we find vines such as Blaufränkisch, Pinot Bianco, Chardonnay, Pinot Grigio, but also ancient vines that have become rare or almost disappeared, such as Muskat Ottonel, Neuburger, Welschriesling or Roter Traminer. In the cellar the wines ferment spontaneously and are left in contact with the skins, sometimes for weeks, some for a few months, others for years, but all with the intent of giving them the perfect balance to take with them on their journey. They age on their own yeasts in used wooden barrels so that their aromatic spectra develop over time. A cellar with a very diversified range, which is dotted with whites, reds and macerates, where the fil rouge of origin is never lost.