Harvested in September with a must weight of 20° KMW (Klosterneuburger Mostwaage), subsequently coldmacerated for five days to extract fruit, then fermented in wood with natural yeasts. After the pressing, the wine was put into small oak barrels (some new). Following malolactic fermentation, the wine matured in barrels for 11 months and was bottled in September.
Aromas of raspberries and fresh spicy notes – like scents of moist forest soils. Elegant and full of character. The palate displays good fruit and concentration. Beautiful classic varietal typicity; in complete harmony with the terroir of the Kamptal.