Pinot Blanc with fruity, light maturing has always existed here in Burgenland, which is the very reason why we make wine from a section of Salzberg following the classical method. The full enjoyment only unfolds when it is not consumed as a new wine, between February and May of the year following the harvest, but is given at least one more year to ripen.
| vintage | ABV | acidity | RS | download PDF | ||||
|---|---|---|---|---|---|---|---|---|
| 2017 | 13,0 %vol | 4,0 g/L | 1,1 g/L | data sheet 2017 | ||||
| 2016 | 13,5 %vol | 6,2 g/L | 1,6 g/L | data sheet 2016 | ||||
| 2015 | 13,0 %vol | 5,0 g/L | 2,2 g/L | data sheet 2015 | ||||
| 2014 | 13,0 %vol | 4,2 g/L | 1,9 g/L | data sheet 2014 | ||||
| 2013 | 13,4 %vol | 4,9 g/L | 1,2 g/L | data sheet 2013 | ||||
| 2012 | 13,4 %vol | 4,6 g/L | 1,0 g/L | data sheet 2012 | ||||
| 2011 | 13,4 %vol | 4,2 g/L | 4,1 g/L | data sheet 2011 |
Prior vintages can be found in the support area.
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