Harvest: by hand, 5. and 7. september 2017
Grapes: mix of Red-, Yellow- and Gewürztraminer, Ried Golser Spiegel, Ried Weidner Seufertsberg
Vinification: skin fermentation for 14 days in open steel vat, daily pigeage, after gentle pressing rackig in 500lt oak barrels, maturation for 8 months on the full lie
Alcohol: 13% vol. Residual sugar: 1, g/l Acidity: 4,2 g/l free So2 22 mg/l So2, total 38 mg/l So2
wine is in conversion to biodynamic agriculture, vegan friendly wine
Descripition: The grapes have been fermented with natural yeast with the whole skins. 8 months maturation in used 500lt oak barrels. This wine got liveliness through the skin fermentation. Minimal sulfur addition, no filtration at all. Right for the aroma varieties this new style of vinifaction is a enrichment for the wines. Traminer with low acidity get really good structure through fine tannins.
Bottled in 750ml with natural cork