For the Cistercien Rosé, the Zweigelt and St. Laurent grape varieties grown in the cooler sites of Gobelburg and Langenlois are used. 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 emphasise 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.