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 months
Aging: on full lees in 300 lt oak barrels for 12 months without SO2 and another 9 months on fine lees in stainless steel tanks
Bottling: June 2018
Notes of dried apple slices, dates, orange peel and a hint of smoked bacon. Supple texture. The palate exudes tones of apple compote with lemon juice, smoky notes; also crisp acidity that provides plenty of tension. Nice mineral element. A pronounced salty lemon finish.
roast pork, baked fish