Zweigelt was named for the Austrian plant-breeder Prof. Fritz Zweigelt, who created this successful cross of Blaufränkisch and St. Laurent. The Zweigelt grapes are harvested in September. The juice is macerated on the skins for around 7-10 days. Fermentation in big oak casks at a controlled temperature of between 29°C and 31°C. After fermentation, the wine is aged in large old barrels (3000L) for 10 months before bottling. 

The Zweigelt has typical flavors of cherries and plums. It is velvety smooth with silky tannins and a good acid back bone. 

This wine is excellent with roast veal, wild-fowl (pheasant, partridge, guinea fowl), or alternatively with a stew and spatzle. Good with mild mountain cheeses like comté.