Rowanberry Bitter
Alois Gölles and Manfred Tement went to school together in Klosterneuburg. Forty years later, ALFRED was the result. The base wines come from Tement, while the character and structure are derived from extracts and brandies produced by Gölles. The defining flavor is wormwood, complemented by cardamom, thyme, fennel, coriander, rose petals, and orange peel.
For the noble bitter, the nuts are harvested while they can still be cut through with a knife. After that, the kernel becomes woody, and it is too late. This is used to make a 30 percent bitter in which the walnut retains its full richness. The rowan berry bitter takes a different approach, with a sweet marzipan aroma at 17 percent.
Apricot, redcurrant and sour cherry. Gently pressed juice from fully ripe fruit is added to the pure fruit brandy, resulting in a dense fruit flavor at 17 percent. No extracts, no flavorings, no coloring.
