Alcohol: 12,5 Vol.%
Residualsugar: 5,6 g/l
Acidity: 7,4 g/l
Low in Histamine
Vineyards since the 1950er Years Vienna/Bisamberg/Ried Wiesthalen
Higest altitude, rich of clay minerals with crystallin enclosers
Cool, best conditions under 12 °C
6° - 8° C
Selective harvest by hand, smooth procession with gravity, without pumping. Skin contact 4-6 hours. Fermentation and maceration in stainless steel, storage on fine lees for approx. 6 months.
No fining, treatments or sterile filtration.
Refreshing notes of lime and white peach, fine hints of tangerine as well as cool ethereal notes, noble, well-integrated acidity, fine texture.
Suits as aperitif, for Tapas, Viennese cuisine and fried dishes, fish dishes.