IT'S ALL IN THE DETAILS

Graue Freyheit comes from the schist and slate soils of Leithaberg and was fermented spontaneously and left on the skins for 15 days. The wine was then aged in used barrels in contact with its full lees for 14 months. The wine was bottled unfined and unfiltered without added sulfur, in a steinzeugflasche, a unique earthenware bottle made from the same clay material as the fermentation vessel. It features aromas and flavors of red berries and black tea. Shake before serving!

Heinrich’s Freyheit wines are ideally suited to modern cuisine and creative cooking. Maceration on the skins and extended time on the lees results in a textured wine with a subtle tannic grip that can complement dishes built on multiple ingredients or feature complex flavors. The wines are equally at home with straightforward dishes using minimal ingredients.