Manual harvest in September 2018
Vinification: grapes are stomped by feet, 6 hours of maceration on the skin for maximum optimal fruit and finesse, gentle pressing (3 hours), natural malo- lactic fermentation in in used 500 liters barrels (15%) and steel tank (85%), storage on the fine yeast until bottling.
Alcohol: 12.5% vol.
Residual sugar: 1 g/l
Acidity: 4.9 g/l
Organic status: certified organic by AT-BIO-402
Our Chardonnay consists of grapes from both old and young plots north and east of Lake Neusiedl. This diversity produces a wine with fruit, freshness and depth. Through short maceration, spontaneous fermentation and medium fermentation temperature, we avoid superficial primary aromas and devote ourselves to the essential – the depth of the wine.