different vineyards, mainly on limestone soils
The grapes are carefully harvested by hand and pressed without destemming with the basket press. The grape juice is filled in 500 liters and fermented there spontaneously at 20 to 24 degrees Celsius. 80 percent of the barrels are used, 20 percent new barrels are added every year. The majority of it is Ybbstaler oak from Stockinger. The wine is then stored on the full yeast in these barrels for 9 months. Around 30 percent spontaneously go through malolactic fermentation. In the first 2 months, the yeast was stirred up once a week - "Battonage".
Pale straw-yellow. On the nose apricot and crisp pear, paired with hay and delicate toffee, accompainied by flint stone. On the palate black pepper and a smoky minerality; creaminess and depth from maturation in large oak cask, vibrant acidity creates an elegant drinking pleasure. Long finish!
This wine lives from its fine minerality and creaminess. It goes perfectly with cheese, as the taste and saltiness of the cheese combine wonderfully with the mineral notes of the wine. Also with white meat like poultry.