Variety: Pinot Gris


Soil: Zwickelacker, Edelgrund, gravel, sand and black soil


Harvest: picked by hand 8 September 2015


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


Alcohol: 13% vol.

Residual sugar: 1,1 g/l

Acidity: 4,5g/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.