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