Grüner made with long lees maturation from terraced plots.
Terroir, production method and ripening: The grapes are collected by hand from the Steinhaus vineyard area, which is partly located on very steep slopes and partly on the plain. The soil consists of gneiss and limestone. Grüner Veltliner is obtained from the south-facing lower part of the orchard area, where the soil is deeper than the upper part of the slope. The vines were planted in 1959. Half of the grapes are macerated overnight, after which they are pressed as whole bunches. The wine ferments spontaneously in steel tanks, and matures on the lees for 5 months. Malolactic fermentation is prevented.
Use: With grilled zucchini or fried trout.
Description: The scent has fresh apple and flowers. The taste is fresh and robust and you can distinguish grapefruit from it. The long aftertaste is herbaceous.