The oldest part of the Schloss Gobelsburg, a former Cistercian Monastery, dates back to the 11th century. The Cistercians were the monks who also developed the vineyards of Burgundy, and through their yearly meetings, vineyard and winemaking knowledge was spread. The current proprietors, Eva and Michael Moosbrugger, have been in charge of the winemaking since 1996 and have continued the sustainable and organic practices that have long been in use there. The history of the estate and vineyards is long, but the Zweigelt grape dates to 1922. Now the most planted red grape in Austria, it begs the question, could nine million Austrians be wrong? Weigh in Kompass Clubbers. For the Cistercien Rosé, the Zweigelt and St. Laurent grape varieties grown in the cooler sites of Gobelsburg and Langenlois are used. After the harvest, the grapes – still with their stems – are softly pressed and then fermented. No attempt is made to achieve uniformity from vintage to vintage, and no chemical alterations, for example to the level of acidity in the wine, are made. The elimination of all machines in the winery (they literally dolly the barrels around) means they are deadly serious about making the wines in an old-school way. Old-school, but most importantly, crisp and delicious.