Harvest: selective picking by hand in boxes from end of September to mid of October 2020
Maceration time: sorted and destemmed, whole berries
Fermentation: mash fermentation, spontaneous in oak barrels by max 25°C, 2 weeks
Aging: in big oak cask on full lees for 12 months without SO2 and for further 10 months on fine lees
Botteling: August 2022, without filtration, without fining and no SO2
Golden yellow hue with orange highlights. The nose wafts with scents of Kletzenbrot (fruit bread), Easter striezel (braided bread) with raisins, Malakoff cake, walnut liqueur and a basket of ripe fruit. Surprisingly dry on the palate that yields also lively acidity and notes of dried fruit, apple pie, dates and figs. A full-bodied wine that embraces its pronounced minerality, chalky texture, tight tannin-and-mineral grip, and the fine, lingering extract sweetness. (tasted by wine academic Johannes Fiala)
roast pork – instead of coffee with cake!
Grüner Veltliner, Riesling, Welschriesling, Roter Riesling, Roter Veltliner, Sauvigon blanc, Scheurebe, Traminer