Gumpoldskirchen – Thermenregion
Harvest: selective harvest by hand in 20 kg crates beginning – middle of September
Maceration time: 3 weeks
Fermentation: spontaneous, in used wooden fermentation vats (oak) at 30°C
Aging: in 300 lt used oak casks for 1 year on the lees and in 1250 lt oak casks for another 9 months
Bottling: June 2018
Transparent garnet hue. Unfiltered, with complex scents of ground cover, moss, herbal tea, allspice and juniper berry. Rich in extract but with pure elegance – dances on the palate with a plum jam tone; sparkling clean; wonderful acidity balance; feminine tannin structure; authentic varietal typicity.
Beef Wellington; saddle of venison