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Vineyard Information
Location: Wagram, Großriedenthal
Altitude: 310-320 meters
Soil: Drifted loess
Year the vines were planted: 1956 and 1970
Yield: 40 hl/ha
Agricultural method: Certified Organic
Winemaking process
Harvest date: Early October
Harvest method: hand-harvested in the early October, sorted and de-stemmed
Type of Yeasts used: ambient
Fermentation vessel: stainless steel
Fermentation temperature: controlled at 19°C
Malolactic fermentation: yes
Skin contact duration: 48 days
Maturation period: 5 months in stainless steel
On the lees: until January
Unfined and unfiltered