Zierfandler, “Anning”

Produced in large part from younger vines planted in the lower, flatter parts of these hillside vineyards, the Zierfandler Anning—like its Rotgipfler counterpart—ferments with naturally occurring yeasts in large, neutral Viennese oak, and rests on its fine lees until the May after harvest . In keeping with its varietal character, this offers a more subdued fruit profile than the Rotgipfler Anning, with a palate of greater cut, more intense minerality, and a firmer sense of structure.