Red wine is made from red grapes and gets its distinctive red color from the berry skin. Both the skin and the stem and core ferment together with the grape juice. The tannins contained in the skins, such as phenols and tannins, are released from the grape skins with constant mixing of the skins and the must. For simple red wines, the mash requires a standing time of up to 3 days. To achieve a better quality, this can also take up to 4 weeks. As a rule, the duration of fermentation determines the standing time.
By varying the temperature, either fruity and delicate (cool fermentation) or colorful and flavorful wines (warm fermentation) can be produced. If the saignée method is used, the red wine must becomes more and more concentrated. Then the must is filtered, sulfur is added and further aged in stainless steel tanks, wooden barrels or barriques.
For the production of red wine in Austria are used grape varieties Blauer Zweigelt, Blaufränkisch, Blauer Portugieser, Blauburger St. Laurent, Cabernet Sauvignon, Blauer Wildbacher, Roesler, Cabernet Franc, Merlot, Pinot Noir and Syrah (sorted by their share of the grape variety distribution in Austria).
In terms of taste, the variety ranges from light, fruity to very rich, multilayered and complex red wines.