Manual harvest in early September 2020
Vinification: grapes are stomped by feet, 6 hours of maceration on the skin for maximum optimal fruit and finesse, gentle pressing (3 hours), natural malolactic fermentation in in used 500 liters barrels (15%) and steel tank (85%), storage on the fine yeast until bottling.
Alcohol: 13.0 % vol.
Residual sugar: 1.0 g/l
Acidity: 6.2 g/l
Organic status: certified organic by AT-BIO-402
Our Weissburgunder grapes mature on the Parndorfer Platte. The vineyard on the Goldberg site was planted in 2008. As the name suggests, this site is of special importance.