The Schwarz Winery on Lake Neusiedl was founded 20 years ago by Hans Schwarz. The trained butcher turned his profession into a hobby and his hobby into a profession. The wine lover started with wine production and quickly gained high reputation in the wine scene. Today, the wine farm is run by Hans and Michael, his son. With the line "The Butcher", Hans Schwarz remembers his first profession and about which detours he came to viticulture. Tasting notes:Dark ruby garnet with violet reflections. In the nose after dried plums, blackberry jam and easily after tobacco. At the palate medium strong body, dark forest berries and nougat. Long lasting and harmonious with well integrated tannins in the finish. Grape varieties: 60% Zweigelt, 20% Blaufränkisch, 20% Merlot. Maturation: 12 months in barrique barrels (1/3 in new & 2/3 in used). Residual sugar: 1,0 g/l. Acidity: 5,1 g/l. Soil: Gravel. Drinking temperature: 16-18 °C. This wine is excellent with braised lamb, roast duck and fillet of beef.