The sites chosen for this Grüner Veltliner are a mixture of
different vineyards in Austria (50% Traisental, 25% Kremstal
and 25% Weinvertal). These sites have mainly conglomerate
and loess soils. The vineyards that are south of the Danube,
which are located in the lower lands regions, have more loess
soil. This is the only Austrian region where Grüner Veltliner
is grown on limestone. The vineyards are on a slope running
North to South and are either East facing or South East facing.
Ripe grapes are carefully selected, then crushed, cooled,
and have skin contact for 2 hours. They are then whole bunch
pressed and fermented in stainless steel at 64°F, with 3 months
lees contact in stainless steel.
The final wine has delicate, fresh green apple aromas, with
flavors of lemon, lime and peaches. It has a solid fruit core, rich
in finesse, with a beautiful length and mineral tones.
It is the ideal wine for seafood, white meat and light dishes
like salads, and is also very pleasant as a refreshing summer
wine on a hot day, or just to be enjoyed by itself.