Grape: Pinot Blanc


Soil; red danube gravel, sandy irony loam


Harvest: picked by hand,  5. September 2015, after stamped by feets, 1 hour later dircetly pressing


Vinification: spontaneously fermentation in steel tank, Battonage, 6 months in 500lt used oak barrels on fine yeast


Alcohol: 12,5 % vol.

Residual sugar: 1,1 g/l

Acidity 5,2 g/l


The Weissburgunder grapes ripes on the parndorfer plateau which brings through her climatic condition freshness and coolness into the wines. After 2 hours skin contact the grapes will be directly pressed. Spontaneously fermentation in steel tank, after maturing in used oak barrels.






Büro +43 2173 2214 Fax DW-14

Mail wein@gsellmann.at



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Samstag von 10:00 - 16:00

WEINGUT ANDREAS GSELLMANN Obere Hauptstrasse 38 7122 GOLS ÖSTERREICH wein(at)gsellmann.at