Grüner Veltliner X
Alcohol: 13,0 Vol.%
Residualsugar: 4,7 g/l
Acidity: 5,5 g/l
Low in Histamine
Alluvial ice-aged gravel which is looming till the surface
Cool, best condition under 12 °C
6° - 8° C
Various careful harvest proccesses by hand provide proportion, balance and
structure. Smooth procession with gravity, without pumping. Whole-cluster pressing, partly skin contact for 4h. Fermentation and maceration in stainless steel, approx. 6 months on the lees.
No fining, treatments or sterile filtration.
Ripe fruit, powerful, wonderful pome-fruit fragrance, ripe yellow apple, pear, very
spicy, delicate herbal nuances, on the palate the wine suprises with a tight acidity
Viennese Schnitzel, prime boiled beef, creamy risotto, mushroom dishes.