2025 Weingut Alexander Koppitsch 'Rozsa', Burgenland, Austria Jerome Galeyrand The grapes were harvested by

The grapes were harvested by hand and gently pressed as whole bunches before being fermented spontaneously

it offers notes of clementine

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

both macerated over the course of 10 days as whole clusters

A nose of chocolate-covered shortbread precedes a palate of brown sugar and ripe pear with confident structure

2025 Weingut Alexander Koppitsch 'Rozsa', Burgenland, Austria Jerome Galeyrand The grapes were harvested byRosza 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