Naked Red - Weingut Heinrich

Naked Red - Weingut Heinrich

Weingut Heinrich's Naked Red is a wine that expresses an elegant fusion of traditional Austrian varieties, such as Zweigelt, Blaufränkisch and Saint Laurent. The choice to harvest the grapes by hand guarantees an accurate selection, preserving the quality and integrity of the fruit. Fermentation occurs naturally, using indigenous yeasts, which helps to enhance the unique characteristics of the terroir. Maceration with the skins, carried out in wooden and stainless steel fermentation vats, allows color and tannins to be delicately extracted, giving the wine a balanced structure. The long aging in wooden barrels, for over a year, allows the Naked Red to develop complexity and depth, with notes of ripe red fruit, spices and a light woody note that blends harmoniously. The result is a light red wine, but rich in character, ideal for accompanying meat dishes, cheeses and also to be enjoyed alone. The philosophy of Weingut Heinrich is reflected in the quality of the final product, which focuses on sustainable and environmentally friendly winemaking, with a careful eye on tradition and the typical nature of the territory.

Service

We taste it at a temperature of 16/18° in Tulip glasses. Wine to drink immediately but will express the best of itself in a few years.

Pairing

Excellent wine with appetizers, first courses, it goes well with boiled meats and steaks.

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.