Hunny Bunny

With Hunny Bunny, Judith Beck explores the lighter side of Blaufränkisch. The grapes go in as whole bunches and stay on their skins for only three days. By the house's own account, that makes a very light, pale red that slips down easily and still has layers.

The name is a confession. The house writes that they cannot get enough of it themselves and the bottle is always empty too soon, so this is their favourite, their hunny bunny. The same page sums up the brief in two words: "nur glouglou".

It is made as a natural wine, from certified organic fruit. Very little sulphur goes in: 14 mg/L in total, by the importer's figure.

It goes out as plain Wein, Austria's basic category, so it claims no origin smaller than Austria, though the cellar is in Gols, by Lake Neusiedl.