different soils on Leithaberg limestone
Nr. 13 - Traminer x Furmint
Due to the small quantity, both grape varieties were fermented together and spontaneously in the ceramic egg. The maceration time was 35 days. Due to the shape of the egg, it was not necessary to punch down the mash, as the egg shape automatically causes a gentle flow around the mash. After pressing, the wine was matured for another 5 months on the full lees in a ceramic egg. During this time, the wine underwent partial malolactic fermentation. As the wine was not filtered, it shows a slight cloudiness.
Light golden yellow with a slight cloudiness. The nose is dominated by notes of ripe Williams pear as well as lychee, plus rose and chamomile blossom. On the palate, the Furmint delivers a fresh acidity, supported by the discreet tannins. This combination of acidity and tannins characterises the structure of this wine.
As a food companion, it is suitable for Asian dishes such as intensely spiced Indian curries due to its intense aroma.