Soil: Salzberg, Gabarinza, gravel danube, sandy soil,
Harvest: by hand, 20. september 2016
Short maceration after stamping by feet, spontaneously fermentation in 500lt oak barrel. 2 months of Battonage. Minimal addition of sulfur before botteling, without filtration.
Alcohol: 12 % vol.
Residual sugar: 1 g/l
Acidity: 5,2 g/l
Bottled as table wine in 0,75 lt with screw cap