Region: Wachau, AUT

Variety: Gruner Veltliner

The fruit comes from flat land on alluvial, sandy soils at an altitude of 220m. The vines are trained on a modified Moser training system and planted to a density of 3,500–4,000 per hectare. Selectively hand harvested. The grapes are slowly airbag pressed as whole clusters, with some skin contact. Fermented with cultured and natural yeast in a mixture of cask and stainless steel tank from 500 to 5,000 litres, depending on batch quantity. Fermented for 5- 10 days at temperatures between 20 and 22 degrees. Lees aged for three months with no bâtonnage. Racked twice all up, and given a light filtration before bottling. - Notes from the importer, Cellarhand

One of the greatest producers in Austria, most famous for their Gruner Veltliners however in 2019, Riesling appears to be the quiet achiever. High acid, mineral driven, crunchy, dry white wine. Extremely delicious. - Notes from DITC