| Origin | Traisental |
|---|---|
| Variety | Cuveé |
| Category | BIO Natural Wine |
| Analysis | Alc: 12,0 % vol., Acidity: 4,3 g/l, Rs: 0,7 g/l, dry |
| Potential | 2023 – 2026 |
Site
The grapes come from various parcels of the vineyard which have the calcareous conglomerate in common. Some of the terraced vineyards are planted at an altitude of up to 380 meters. The climate is cool for the region, with large temperature fluctuations between day and night.
Grape Varieties
12 grape varieties: Grüner Veltliner; Riesling; Muscat; Müller Thurgau; Sylvaner, Frühroter Veltliner, Neuburger; Welschriesling; Sauvignon Blanc; Pinot Blanc, Chardonnay, Roter Veltliner; Muskat Ottonell.
Vinification
The grapes are harvested and crushed, followed by a maceration period. Part of the wine is fermented with the skins. The wine is matured in large wooden barrels, concrete barrels, steel tanks, used 500-liter Burgundy tonneaux and 225-liter barrique barrels. A maturation period of 5 months took place on the skins and fine lees. Matured without SO2, bottled unfined and unfiltered with low SO2.
Tasting notes
Straw yellow in color, delicate bouquet of cinnamon and herbal tea, racy acidity, bone dry, firm structure, light-footed alcohol, chalky texture, incredibly invigorating, long salty and fine finish.
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