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Blaufränkisch

Blaufränkisch

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It is said that Blaufränkisch arrived in Austria at the end of the 10th century. From here, it spread to Germany (Lemberger) and to eastern- and south-eastern Europe – mainly Croatia, Slovenia, and Hungary, where it is called Kekfrankos. It thrives in the ideal conditions of the Pannonian region, especially in the Austrian wine region Burgenland, where it produces first-class, complex wines. Blaufränkisch prefers deep, loamy soils, such as those found in Mittelburgenland, where the variety thrives. This variety tolerates chalky soil, but doesn't require it. And it grows best in warm southerly-exposed sites with wind protection. Blaufränkisch often has a distinctive, fruity taste, showing mainly dark ripe cherry and dark berry notes. But there is also a Touch of piquant spiciness. With a sometimes animated acidity, Blaufränkisch wines can be multilayered and concentrated – very nice for lying down. The variety is ideal for maturing in barriques.

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