Unfiltered white wine from Burgenland made with minimal sulfur dioxide addition.
Terroir, production method and maturation: The grapes are obtained from both sides of the Neusiedlersee lake. On the west side, the nurseries grow on limestone and shale soil on the Leithaberg slopes, and on the east side on the gravelly Parndorfer plateau and in the humus-filled Heideboden. Grapes are grown using organic and biodynamic methods. Manual harvesting at the turn of August and September. Whole bunches are macerated overnight, after which they ferment spontaneously without clarifying the juice. Musks ferment with skins and malolactic fermentation is allowed. The wine matures for 14 months on the lees in large old oak barrels. The wine is bottled without clarification and filtering.
Use: With fresh and acidic fish and seafood dishes.
Description: Fresh aroma with ripe grapefruit, pear peel and a bit of reductiveness. The taste is very fresh, slightly creamy and pleasant in the mouth. The whole is refreshed by abundant acidity.