This site is located on a ridge extending from the south-southwest at 340 metres above sea level, to 240 metres in the north-northwest with a broad shoulder exposed toward the southwest. Paragneiss and mica schist along with dark amphibolites and light granite gneiss form the crystalline bedrock. As a result of Intense weathering, there are brown earth soils with varying levels of thickness – in some areas, up to one metre – that are interspersed with stones and, despite the silicate source material, can be somewhat calcareous.
Grape variety: Riesling
Additional information
2023202220202016
Wine description
Bright golden yellow. Fine steely nose, fresh peachy notes. Showing the typical fine fruity, frank character of the Steinmassl. Opens up with air
contact, ripe acidity, enticing fruit, vigorous yet balanced with a long lasting finish. Despite the ripe vintage enough structure there, for being
acknowledged as a great Riesling in the genuine style of our winery.
Food pairing
steamed trout, asian cuisine
Wine production
Harvest
selective harvest by hand in 20kg crates middle of October
Maceration time
12 - 24 hours
Fermentation
Spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4 - 6 weeks by 22°
Aging
in stainless steel tanks on full lees for 6 months, on fine lees for 4 months
Bottling
August 2016
Alcohol
13,5
Wine description
Bright yellow. Fine puristic nose, fresh stonefruit notes. Lots of finesse, very poised, a Steinmassl as from the picture book. Opens with air contact, crisp
acidity, enticing fruit on the palate, powerful and at the same time balanced up to the long-lasting finish. A fascinating example of a light-bodied, finegrained Riesling whose power is more like that of a sinewy athletic than a massive weightlifter.
Food pairing
turbot on risotto
Wine production
Harvest
selective harvest by hand in 20 kg crates middle of October
Maceration time
12 - 24 hours
Fermentation
Spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4 - 6 weeks by 22°
Aging
in stainless steel tanks on full lees for 6 months, on fine lees for 4 months
Bottling
September 2017
Alcohol
12,5
Wine description
Oily golden yellow tone with green reflections. The nose yields scents of greengage, yellow apple, ripe pear and assorted dried fruits. The dense mouthfeel delivers also light-footed alcohol, a silky texture and notes of apricot confit and lemon jelly; also delicate smoky and earthy hints; enormous creamy fruitiness, noble acidity and a minerally core. Appears calm and relaxing at the beginning; then lively and refreshing on the finish. (tasted by wine
academic Johannes Fiala)
Food pairing
Asian dishes
Wine production
Harvest
selective harvest by hand in 20 kg crates from end of September to beginning of October 2020
Maceration time
12 – 24 hours
Fermentation
spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4-6 weeks by 22°
Aging
in oak barrels on full lees for 11 months, on fine lees for 8 months
Bottling
June 2022, unfiltered
Alcohol
12,5
Wine description
Strong golden yellow tone with powerful tears. Charming bouquet, so clean and pure with scents of apricot cake sprinkled with vanilla sugar – and dried peach slices. The palate exudes scents of peach compote with lemon and fruit salad; also impressive extract sweetness with salty tension and agile acidity. Lovely light, smooth creaminess; mineral grip with a bit of chalky texture. Excellent varietal typicity. Mineral deliciousness. So appealing.
(tasted by wine academic Johannes Fiala)
Food pairing
fruit salad, Chinese cuisine, cream cheeses
Wine production
Harvest
selective harvest by hand in 20 kg crates on 4.10., 11.10., 17.10. 2022
Maceration time
12 – 24 hours
Fermentation
spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4-6 weeks by 22°
Aging
in oak barrels on full lees for 11 months, on fine lees for 8 months in stainless steel
Bottling
August 2024, unfiltered
Alcohol
13
Wine description
Strong greenish-yellow color, powerful streaks, sparkling clean fruit, fresh apricots, sea buckthorn, pear mustard, ginger ale; delicate fruit, balanced acidity, salty tension, dense substance, extract-rich melt, peach slices, dried apricots, mandarins, lemon verbena, powerful and juicy at the same time, light-footed alcohol, lime jelly on the finish, wonderfully typical for this variety with a long citrus finish. (tasted by wine academic Johannes Fiala)
Food pairing
Asian cooking, including spicy dishes
Wine production
Harvest
selective harvest by hand in 20 kg crates on 27.09. and 13.10.2023
Maceration time
whole bunch pressing and 12 – 24 hours
Fermentation
spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4-6 weeks by 22°
Aging
in oak barrels on full lees for 11 months, on fine lees for 10 months in stainless steel
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