Anita and Hans Nittnaus were early champions of Blaufrankisch and the first to garner international acclaim for their intense and powerful wines. Spontaneously fermented, this is aged one year in used 500-liter Stockinger barrels and is bottled with just a splash of sulfur—less than 15 milligrams per liter. Cleansing, cool-toned minerality counterbalances warmly spicy fruit here, united under a spire of glowing acidity.