An open site oriented to the south and the Danube river. Vast loess deposits provide the foundation for the calcareous and well - aerated humus soils. The loess here is fine rock dust from calcareous particles mixed with do lomite, feldspar, quartz, mica and clay minerals. During the cold phases of the Ice Age – when there was little vegetation - the dust was blown by the wind and deposited in the Alpine foothills.
The grapes have been manually harvested in small boxes at the beginning of November, whole cluster pressing, very strong natural prefiltration and a slow fermentation in steel tanks; extended period of maturation on the lees until August, bottled in August
black pepper and meadow herbs, juicy, elegant extract sweetness, acidity structure full of finesse, long, excellent aging potential
ACCOLADESFalstaff Weinguide 2016/17 - 93 Points