Projekt Beschreibung

Traminer 2018

Vinification: grapes are destemmed, maceration for 14 days in open steel tanks. 8 months full yeast contact storage after pressing. Filtration was completely avoided. Minimal sulphur input before filling.

This new type of fermentation is an enrichment for flavours for grapes like Traminer. Due to the low acidity, this variety regains depth and length. In addi- tion, the cloudiness of this wine should guarantee a long shelf life.

Alcohol: 13% vol.
Residual sugar: 1, g/l
Acidity: 4.2 g/l

Organic status: in conversion to organic, certified by AT-BIO-402