A very late-ripening variety, it needs warm sites with good air drainage. Clusters are medium-sized, cylindrical and have a little side-cluster.
Wonderfully individual and very exciting – an impenetrable mesh of aromas with preserved apricots and dried hay flowers, grain, malt and a little peat. Needs plenty of time to breathe and let a dried fruit fragrance develop. Juicy and spicy on the palate. Very long. (Arno Bergler, WeinErleben)
A very late-ripening variety, it needs warm sites with good air drainage. Clusters are medium-sized, cylindrical and have a little side-cluster.
Harvesting and grape selection by hand. 12 hour maceration period - destemmed. Gentle pressing using a basket press. Slow fermentation in 300 litre barrels (known as Holm). 12 months’ maturation in barrels, followed by 6 months’ maturation in steel tanks. Bottled without filtration.
Lime sandstone and opok (limey marl).
Fits the traditional austrian food like goose, duck or roast out of the oven. Tastes also to quince dishes.
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