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.