The Paul Kerschbaum winery is one of the leading wineries in Austria. It is located in Blaufränkischland Horitschon, in Burgenland. The term "Blaufränkischland" refers to a wine-growing region in Central Burgenland where the Blaufränkisch grape variety is primarily cultivated. Paul Kerschbaum's goal is to produce powerful, long-lasting wines with a touch of wood. In 2011, Paul Kerschbaum handed over wine production to his son Michael.

The grapes for the Blaufränkisch Ried Dürrau come exclusively from the renowned single vineyard Dürrau in Horitschon, one of the best sites in the region. The 21-day temperature-controlled mash fermentation gives the wine its dense structure and intense depth. Malolactic fermentation took place exclusively in wooden barrels, followed by 15 months of aging. After ripening, the Blaufränkisch is bottled and sealed with a natural cork.

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