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 weeks
Aging: on full lees in 300 lt oak barrels for 12 months and another 9 months on fine lees in stainless steel tanks
Bottling: June 2017
Transparent lemon yellow. Smoke in the nose with subtle roasted aromas in the background. On the palate wonderfully structured with a great balance between body, fruit and freshness! Creamy texture with a hint of pastry. The wine clearly has volume but still tastes very light. A chardonnay of noble appearance and a lot of potential for grey hair. The winegrower has it, too!
eggs benedict, Surf n‘ Turf