Manual harvest in early September 2019
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: 12.8 % vol.
Residual sugar: 1 g/l
Acidity: 5.4 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. Due to the unique climatic conditions with freshness and coolness, this soil produces expressive wines.