The area’s stony terroir and the wine’s extended aging on the lees provide a lean, slightly spicy character reminiscent of Champagne.
Tasting notes: light straw yellow with a fine perlage; spicy citrus and apple fruit notes; creamy aromas redolent of toasted bread; elegant acidity and minerality with a long finish.
Alcohol: 12% vol
Residual Sugar: 1,0 g/l trocken
Acidity: 7,5 g/l
Origin: Flysch sandstone/slate/Dolomite limestonen
Grape handling: Hand harvest; 100% de-stemmed
Skin Contact: 24 hours on the lees
First Fermentation: Spontaneous fermentation in 1200l Stockinger barrels made from Viennese Oak
Aging, Disgorging & Dosage:6 months on the fine lees in Stockinger
barrels; second fermentation in the bottle (tirage with grape juice) and 24 months of further storage on the lees; disgorgment on Jan. 10th, 2024; Dosage with Ried KaasgrabenWiener Gemischter Satz DAC 2019
Serving Temp.: 8–10°C
Aging Potential: 8-10 years
Food Pairing: aperitif or accompaniment to seafood