Harvest: selective harvest by hand in 20 kg crates, beginning and middle of October
Maceration time: 12 – 24 hours, partially fermented on the mash (10% – 4 weeks)
Fermentation: Spontaneous fermentation in 1.250 & 2.500lt used barrels, 4 weeks by 24°
Aging: in used acacia & oak barrels on full lees for 6 months, on fine lees for 4 months
Bottling: September 2017
Bright golden yellow, delicate aromas of ripe apples. Lively and at the same time mature acidity, almost sparkling spiciness on the palate combined with the incomparable charm, as only the Veltliner from the Spiegel has. The typical flavors of this Cru are often present in this vintage again, but combined with the freshness of the vintage, which gives this full wine more structure and backbone.
roast pork, braised meat