Top Austrian sparkling wine, which pales in comparison to many champagnes.
Terroir, production method and maturation: The grapes are collected by hand in 20 kg boxes and gently pressed. The juice is allowed to settle for 36-48 hours, after which the fermentation of the wine begins spontaneously in steel tanks. Fermentation takes 2-4 weeks at 18-22°C. Malolactic fermentation is allowed. Before the second fermentation, the wine is first allowed to mature for 7 months on top of all the lees and then for another 9 months on the fine lees. The second fermentation takes place in the bottles, where the wine matures for another 54 months. When recorking, no dosage is added to the wine.
Use: An excellent aperitif and a side dish for shellfish.
Description: The precise scent is very layered. The dry taste combines toasty nuttiness, elegant ripe citrus and refined mousse. The long aftertaste is seductive.