Grown on the pebbly soils (Kiesel translates to pebble) surrounding Lake Neusielersee, the microclimate lays the ideal foundation for top-tier Zweigelt. Fruit was carbonically fermented for four days before 10 months maturation in oak. With fleshy blue fruits, blueberry and mulberry, there's a little more richness to the wine than Claus' Puszta Libre, but not quite as structured as the Kalkstein Blaufrankisch.

A great side step for Gamay drinkers looking for a wine with added layers and depth, and a little magic.