Gumpoldskirchen – Thermenregion
Harvest: selective harvest by hand in 20 kg crates in the first week of September 2017
Fermentation: 20 % whole bunches with stems, destemmed, spontaneous, in wooden fermentation vats at 30°C
Aging: in 300 lt oak barrels for 1 year on full lees and another 6 months in big used oak barrels with only a small amount of fine yeast
Bottling: June 2019 without fining and filtration
Light cherry red hue. Scents of Amarena cherry, graphite and lavender in the bouquet. A very expressive palate with notes of cherry and incense, elegant extract sweetness and firm, tight acidity. Also gripping texture, grainy tannins and plenty of body. Such excellent tension. A fine blood orange finish with a long citrus aftertaste.
A typically Austrian “Brettljause” – a plate of cold cuts, cheeses and vegetables – especially with Tyrolean bacon