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 8 months on fine lees in stainless steel tanks
Bottling: Mai 2016
Spicy smell. Some roasted hazelnuts, white bread, in the background is a very discreet touch of barrique. On the palate invigorating, ripe acid, lots of energy and a wonderfully balanced body! Briochy touch. The slightly salty finish refreshes the palate and, despite its fullness, makes you want more!
Lobster or steak from the grill!