Pinot Blanc DAC Ried Tatschler

At the foot of the Leithaberg the Tatschler vineyard is situated, one of the oldest in this region. It extends with a slight incline of 205 to 230 metres above sea level and takes on a slight, south-east-facing basin shape. The slope gradient is 10%. This allows the vines to benefit from morning sunlight, which ensures that the vines dry quickly. The grapes can ripen very well without much risk of rot.

Above, the site is bordered by woodland, which on the one hand protects against winds and on the other hand provides the vineyard with cool air in the evening and at night. Due to the large temperature difference between day and night, the aroma in the berries can develop optimally.

The soil is made up of crystalline primary rock, the bedrock of the Leithaberg, which appears here as heavily weathered mica schist, supplemented by sand and marl with a medium lime content. This soil provides a salty minerality in the wine, the lime content ensures a firm acidity.

The grapes are carefully harvested by hand and checked again on sorting tables at the winery. After the whole grape pressing, the grape juice is filled into two 500 litre barrels. Fermentation takes place spontaneously at 20 to 24 degrees Celsius. The wine then matures on the full yeast for a further 7 months. After fermentation, one barrel is transferred to a small steel tank to better preserve the fine fruit. At the beginning the yeast is stirred weekly, after which it sinks to the bottom. Malolactic fermentation was also deliberately avoided in order to better preserve the delicate aromas of the Pinot Blanc.

Medium greenish yellow, elegant fruity notes of pears, limes and tropical fruits on the nose, complemented by roasted almonds and a smoky minerality. On the palate very balanced and finely structured, the strong body supports the creaminess. Very long finish.

This wine is characterised by delicate aromas, paired with a smoky minerality. As such, it is an ideal combination with noble crustaceans and dishes with fish from both salt and fresh water, supported by strong aromas. Also with poultry and high quality raw milk cheeses.