Varieties: Sauvignon and Viognier

Vinification: After a highly selective grape process, the grapes are destemmed and cold macerated — the grapes are soakde in their peels. This enhances the extraction of the noble components present in the skin. Then a gentle, low remperature pressing under vacuum takes place. Next the must is transferred into barriques made of French oak from the massif Central region for alcoholic and malolactic fermentation. In the barriques the wine rest on yeast sediment in which “batton-age”, or a gentle stirring of the wine after initial settling, has been performed. Then the wine is clarified using natural proteins and gently filtered. Finally, the elevage cycle is completed with refinement period in the bottle.

Aging: 6 months in Barriques
Refinement in the bottle: 4 months
Alcohol: 13,5%

Tasting Notes

Colour: Straw yellow with yellow shades and green reflections.
Arome: Fruity with a scent of white peach, white lemon fruits, pineapple, tomato leaf, currant berry in an evident mineral envirnment.
Taste: Voluminous, good sweet structure within a balanced acidity: long persistent, complex, fruity, tropical and mineral after-smell aromas.


Diplome at the AWC Vienna 2013
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