# R3zsa Petsovits (2024)

- **Producer:** Weingut Weninger
- **Colour:** rosé
- **Type:** still
- **Grapes:** Blaufr1nkisch
- **Region:** Burgenland / Sopron, AUSTRIA
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–11 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, orange, black pepper

## About this wine

This unique dark rosé is named in honor of Franz Weninger's grandmother, Rózsa Petsovits, who was born in 1921 in Horitschon—the exact year the town transitioned from Hungarian to Austrian territory. Because her identity remained deeply rooted in Hungarian culture despite the shifting borders, she embodied a life without boundaries. To honor her legacy, her grandson created this cross-border cuvée that physically bridges vineyards in both Austria and Hungary. Produced from biodynamic vineyards straddling the border, this wine challenges the conventional boundaries of both geography and wine style.

## Interesting facts

- Named after winemaker Franz Weninger's grandmother, Rózsa Petsovits, who lived a life bridging the Austrian and Hungarian borders.
- The wine is a cross-border blend, formally classified as a Wine of the European Union due to its dual-country origin.
- Its rustic style originated from a happy accident when a slow-fermenting barrel of Syrah was bottled early to capture its fizzy energy.

## Food pairing

This dark rosé behaves on the palate almost like a light red wine, offering a light structural tannic frame and high, mouth-watering acidity. This makes it exceptionally versatile, allowing it to cut through the rich fat of dishes like smoked pork belly while beautifully complementing the savory umami of roasted aubergine and the bright acidity of tomato-based sauces.

## Wine making process

The grapes are entirely hand-harvested early in the season to preserve their vibrant natural acidity. Vinification is guided by a low-intervention philosophy. The fruit undergoes spontaneous fermentation using native yeasts, which takes place over approximately ten days in large, neutral, used wooden barrels. The wine then completes a 100% spontaneous malolactic fermentation. It is aged on its fine lees for six to eight months in neutral, large, used oak casks to build texture and complexity. To preserve its raw energy and natural character, the wine is bottled unfined and completely unfiltered with minimal sulfur dioxide additions, resulting in a characteristically cloudy appearance.