Variety: Pinot Gris

 Soil: gravel, sand and black soil


Harvest: picked by hand September 2017

Vinification: spontaneously fermentation on the skins for 7 days, Maturing in 2400lt oak cask, 6 months on fine yeast


Alcohol: 13% vol. Residual sugar: 1,2 g/l Acidity: 4,3g/l


Original  widespreaded in the northern Burgenland is this variety today a wanted rarity. Best conditions of soil and the pannonic clima as well as the typical red skin marked this wine.