Variety: Weissburgunder (Pinot Blanc)


Soil: Goldberg, danube gravel, sandy irony loam, light limy


Harvest: picked by hand, 14 september 2015


Vinification: 90% of the grapes stamped by feet, leach out for 3 hours, after pressing and fermentation in 500lt and 225 oak barrels,

10% skin fermentation for 14 days in open steel tank, after pressing ranking all together and ripe for 15 months in used oak barrels


Alcohol: 13,5% vol.

Residual sugar: 5,2g/l

Acidity: 1,8 g/l


The grapes come from the vineyard Goldberg on the "Parndorfer Platte" Through deep rooted vines and spontaneously fermentation appears a expressive and structured wine. 10% have been fermented on skin.