After the harvest, the grapes – still with their stems – are softly pressed and then fermented. This type of rosé is somewhat similar to a white wine because no acid reduction is used to emphasize the fine fruity character with a streamlined elegance. Its fragrance and fruit nuances of wild cherry and fresh berries make this Rosé an optimal universal food companion. For the Cistercian rose, the Zweigelt, St. Laurent, and Pinot Noir grapes grown in the cooler sites of Gobelsburg and Langelois are used.