Dry, rich, and aromatic.
Grapes: Grüner Veltliner/Weissburgunder
40 year old vines, Limestone, slate, gravel and sand soils.
Grapes are hand harvested and partially destemmed. One third of the grapes ferment on the skins for about 3 weeks while the rest are directly pressed, after which, the wine is then re-blended. Fermentation takes place in used 500-litre barrels. The wine stays in these barrels for an elevage of about 12 months, with no batonnage.
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