Information on location and soil

Sites: Village sites Langenlois & Gumpoldskirchen Elevation: 200 m (Gumpoldskirchen) - 400 m (Langenlois) Soil composition: loess, gneiss, sediments & limestone gravel Climate: pannonian, continental Yield per hectare: 40-50 hl / ha Cultivation method: biological-organic & biological-dynamic

Information on maturation

Harvest: selective harvest by hand in 20 kg crates beginning of September, malolactic fermentation Maceration time: no, whole cluster pressing (yield: 50 liter juice from 100 kg grapes) Pre-clarifying: sedimentation 36-48 hours fermentation: Spontaneous fermentation in stainless steel tanks at 18°-20° C Aging: in stainless steel tanks on full lees for 4 months, after racking in January another 4 months on fine lees second fermentation Bottling: June 2017 Lees aging: at least 18 months First disgorgement date: December 2018 Dosage: 2 g/l SO2 addition: 20 mg/l after malolactic fermentation - before bottling, at degorgement a small amount of sulphure of 15 mg Bottle aging: recommended between 6 & 18 months after disgorgement


Inviting foam profile and fine bubbles, wafting with notes of yeast dough, dumplings and dried dates. A mouth-filling sparkler with fine mousse, giving tones of apple strudel and lemon cake; bone dry with crisp acidity; pronounced, vibrant and vital with a long lemony finish. A top quality sparkling wine that develops superbly in the glass.


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