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Information on location and soil

Soil composition: 80% loess, 20% gneiss; Climate: pannonian, continental; Training method: Lenz Moser, Guyot; Age of vines: 5 - 50 years; Density of plants: 2.500 - 5.000 vines / ha; Yield per hectar: 40 – 45 hl / ha;

Information on maturation

selective harvest by hand in 20 kg crates from the beginning to middle of October; spontaneous fermentation, 95% in stainless steel tanks & 5% in used big oak barrels, 2-4 weeks by 20° - 22°C Aging: in stainless steel tanks on fine lees for 4 month;

Taste

Inviting aromas of herbs, supported by a peppery spiciness, followed by fresh apple fruit. Racy and crisp on the palate, yet beautifully balanced. Bone dry, refreshing, typical ‚Grüner‘ herbal character.

Food recommendation

Tafelspitz, steamed cabbage