Lower Austria “Thermenregion”
Harvest: selective harvest by hand in 20 kg crates beginning of September 2017
Maceration time: 12 hours
Fermentation: spontaneous fermentation in 300 lt used oak barrels by 25° for 1 month
Aging: on full lees in 300 lt oak barrels for 12 months and another 9 months on fine lees in stainless steel tanks
Bottling: July 2019, unfiltered
Brilliant shiny yellow hue. The nose is somewhat reserved with soft yellow fruit notes. Cool elegance on the palate with clear, straight apple tones. A noble texture, beautifully mineral and structured; bone dry with fine acidity and continuously juicy. Wonderfully harmonious, promising much potential.
Completely versatile; also hard cheese