Typical * red Austrian, albeit light in alcohol (10.5%, which is sometimes really convenient), with cherry bonbon, graphite and bay leaf in die Nase and juicy cherries, something vegetal (red cabbage?) and again bay leaf in the mouth. Long finish. Spitsenweine. * Opinions on Austrian and German red wine (with the exception of pinot noir) may differ, but we can agree on one thing: it has little to do with red as we know it from France / Italy / Spain, except they are both made from berries of the Vitis vinifera and it might get you a little drunk. Austrian red is just a drink in itself.