WELSCHRIESLING 2016

 

Soil: Salzberg, Gabarinza, gravel danube, sandy soil,

 

Harvest: by hand, 20. september 2016

 

Vinification:

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

 

 


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