Schilcher is a typical product of the Styrian region, known throughout Austria, and frequently paired with fried chicken, a specialty of the region. It is made from a high acid red grape known as Blauer Wildbacker, and is normally commercially available as a still rosé. Franz has 3.5-hectares of this grape, the local indigenous variety used to make Schilcher wine.
Vinification Method: Hand harvested, first fermentation in stainless steel tank, no filtration. Secondary fermentation happens in bottle with added Champagne yeast. 20 mg/liter of sulfur is added to the wine in tank, and no sulfur added when the wine is disgorged.