2025 Weingut Alexander Koppitsch 'Rozsa', Burgenland, Austria Jerome Galeyrand ambient yeast fermentation and aging

ambient yeast fermentation and aging for 9-10 months on the lees in Stockinger barrels

This is a delicious blend of 65% Pinot Noir

both macerated over the course of 10 days as whole clusters

Sato Wines NZ also in 2016

long grasses

2025 Weingut Alexander Koppitsch 'Rozsa', Burgenland, Austria Jerome Galeyrand ambient yeast fermentation and agingRosza means pink in Hungarian, a fitting name for this bright ros. Vineyard: a blend of all family plots in Neusiedl am See (clay, sand, limestone), a total of 2. 5ha planted between 1988 and 2003. 60% Rotburger, 30% Pinot Noir, 3% St Laurent, 4% Blaufrankish, 3% Syrah Making of (2025): Grapes are hand picked and direct pressed as whole bunches in the familys old screw press, with juice sent to a mix of stainless steel tanks, fiberglass, and large oak