We take particular pride in these wines. Most of them came from venerable old vines located in the best of vineyards, often making use of the very best of the crop to ensure additional harmony, elegance and finesse. These are the wines that are most suitable for long-term storage - you really should let them age for a while. A real accomplishment of the Weinviertel region!

Factsheet
Variety / Blend: 70% Chardonnay, 30% Grüner Veltliner
Vineyard: Riede Steinbügel, Seefeld
Soil: Calcarious sedimentation soil, sandy loam
Vintage: By hand, in boxes, mid october
Grapes: 19,5 KMW ( ~22,3 Brix), no Botrytis
Fruit procession: Partly whole bunch pressing, partly crushed and destemmed
Fermentation: 300l- and 500l barrels and big wood, by up to 26° C
Yeast: Ferment with indigenous yeast; Malolactic: partly
Aging: Chardonnay 8 month and Grüner Veltliner 5 month on the fine lees
Alcohol: 13 % vol; Total Acidity: 5,9 g/l; Residual Sugar: 1,8 g/l, dry
Serving temperatur: 12° C
Bottled: September 2006
Food: Fish, oysters and seafood; poultry, veal and ripe soft cheese (goat, camembert).
Best to drink: 2007 - 2015 - will develop with the years to gain even more complexity.
Wine-description: Light yellow with greenish reflexes; quite complex nose with lots of exotic aromas (pineapple, melon), hints of hazelnuts, wood very well integrated; smooth and mild with creamy texture, almost salty, good acidity supported by a little astringency which makes the wine nice and "drinkable". Decant and serve in burgundy-style glasses.