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Riesling 45%; Grüner Veltliner 35%; Others 20%
The winery is energy neutral, generating energy from a bio-gas plant and a photo-voltaic system that generates more energy than is required. The grapes are pressed and left in contact with the skins to extract the orange colour and additional flavour compounds, after which the must is fermented in a stainless steel tank with selected yeasts for 15 to 25 days at controlled temperatures that rise as fermentation progresses. Although there is no malolactic fermentation, the wine benefits from 8 weeks on the lees. Cold stabilisation and gentle fining.
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