Variety: Pinot Gris
Soil: gravel, sand and black soil
Harvest: picked by hand, 10. September 2017
Vinification: spontaneously fermentation on the skins for 7 days, Maturation in 2400lt oak cask, 6 months on fine yeast, filtering and low sulfur additions
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. Well balanced acidity and good length. Exotic fruits.