Named after the shell limestone soils where the grapes are grown in the Leitha Mountains of Gols comes Claus Preisinger’s Kalkstein. Blaufränkisch grapes are harvested by hand and fermented with indigenous yeast in stainless steel tanks before aging on the lees in neutral oak for six months. Medium bodied, with notes of red raspberry and plum accented by subtle warm spices and a touch of yeasty funk. Enjoy with cheesy spaetzle dumplings or bratwurst.