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Vineyard Information
Location: Weinviertel & Wagram, Around Grossriedenthal
Altitude: 330-350 meters
Soil: Redstone & limestone
Year the vines were planted: Between 1980 and 2010
Yield: 55 hl/ha
Agricultural method: Certified Organic
Winemaking process
Harvest date: around End of September
Harvest method: the grapes are handpicked
Type of Yeasts used: ambient yeasts
Whole grapes crushed with their stems
Skin contact duration: 6 hours
Fermentation vessel: stainless steel
Fermentation temperature: controlled at 19°C
Malolactic fermentation: no
Maturation period: 6 months in Stainless Steel
On the lees: until end of January