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Wine details

2019 Weinland
Grüner Veltliner „Natur“

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Information on location and soil

loess loam soil

Information on maturation

The grapes were harvested by hand. Fermentation on the skins followed by straining of the juice. Maturation in small wood in third racking. Biological acid reduction, stirring of the yeast (batonnage) until Feb. 2020. Then first sulphur addition and maturation in barrels until February 2021. Bottled unfiltered in March 2021.

Smell

honey and melon, as well as ripe yellow pears, stewed fruit.

Taste

dry, medium body with fine tannin structure, round, good length

Food recommendation

Roasted calf's liver on mashed potatoes, grilled summer vegetables (peppers, tomatoes, aubergines and courgettes) on polenta; scampi

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