Austrian name (in Germany currant wine, formerly also wine from the region) for one fruit wine from currants (currants). Because of the right tart To taste black currants, white or red berries are mostly used. It becomes both through juice fermentation and through maceration manufactured. During juice fermentation, the berries are pressed and a double volume of about 50% sugar syrup is added to the juice. In the mash fermentation process, the fruits are mashed or mashed (ground into porridge) and the sugar is only added after the first fermentation process. The alcohol content is about 6% vol.