Our vineyard at the site Breitenacker was planted in 1949 with various varieties of white wine, as was customary at the time. The main part is made up of Pinot Blanc, Chardonnay, Welschriesling and Grüner Veltliner, but Riesling, Muskat, Sauvignon Blanc and many other varieties are represented.
The grapes are trampled and stay on the must for 5-10 days. During this time the fermentation process starts. After the wine is pressed, it ferments in oval barrels of 700 litres and stays on the yeast without supplement until it is bottled. During the bottling process a minimal part of SO2 was added.
Please give the bottle a good shaking before you open it. Shake Me!
|2019||12,5 %vol||4,6 g/L||1,0 g/L||data sheet 2019|
|2018||12,0 %vol||5,7 g/L||1,0 g/L||data sheet 2018|
|2017||12,5 %vol||5,4 g/L||1,0 g/L||data sheet 2017|
|2015||12,5 %vol||data sheet 2015|