Lower Austria “Thermenregion”
Harvest: selective harvest by hand in 20 kg crates end of September
Maceration time: 12 hours
Fermentation: spontaneous fermentation in 300 lt oak barrels, ¼ new wood, by 25° for 2 week
Aging: on full lees in 300 lt oak barrels for 12 months and another 6 months on fine lees in stainless steel tanks
Bottling: April 2015
Full yellow. The nose shows soft shades of ripe fruit, pastel-colored aromas of camomille, vanilla and smoke. The palate is tremendously intense and spicy of herbs, indeed very rich and long. The full body is sufficiently countered by a vivaceous acidity and gives the wine a lot of length. In the aftertaste slightly salty. There is still a lot to come!