Although the estate still bears the name of his winemaker mother Rosi, since 2007 Weingut Rosi Schuster has been in the capable hands of son, Hannes Schuster. Since his first release, he has embraced gentle and natural winemaking, utilising spontaneous fermentation, long lees aging and low amounts of sulphur. Hannes cultivates 14 hectares of vines, spread across 40 small parcels within six villages, on an array of sites and soil types ranging from heavy loam to sandstone, gravel and limestone. He believes the native Sankt Laurent and Blaufränkisch give the best expression of the terroir and they now make up 75% of his production.

This is Blaufränkisch from Burgenland spontaneously fermented in stainless steel tanks and aged in big oak barrels for 18 months. It’s bottled without fining and without filtration. A fresh, vibrant wine with dark fruit, black pepper, and earthy tannins.