The grapes were harvested carefully by hand and placed in small crates (20 kg). Maceration, a first fining, spontaneous fermentation in steel tanks (50%) and wooden casks (50%). Fermentation was fast and was completed by the end of December. At the end of April 2013, Steinmassl was racked and then aged on fine lees in wooden casks until bottling in September 2013.
Intriguing, still a bit restrained aroma of pure stonefruit and vineyard herbs, youthful; beautiful fresh acid attack in the mouth, full bodied yet balanced, there is power through great fruit concentration in this wine, yet always paired with tension from the acidity, hedonistic, persistent finish.