GRAPE: 100% GRÜNER VELTLINER
SKIN CONTACT: 10 DAYS (ON RIESLING SKINS)
REGION: BURGENLAND, AUSTRIA
Vinification method: The fermentation of the Grüner Veltliner juice starts with native yeasts and the skins of Riesling are added for 10 days to the ferment. To make things as hands on as possible, all of the skins are hand destemmed. After the Riesling grapes are pressed whole cluster, they take the pressed bunches out and separate the skins from the stems. Aged for 4 months in two thirds stainless steel and the rest in used French oak barrels. Naturally occurring Malo. 8mg/l SO2 added at bottling. No fining, no filtration, just handled by gravity.
Tasting notes: medium-bodied, viscous, pineapple, peach
Pairings: wiener schnitzel with cucumber salad
Mix and match 3, 6 or 12 bottles!