Clusters are medium-sized, slightly winged and ripe in early October. The variety loves warm, calcareous soils. In Styria, Morillon is another name for Chardonnay.
Spicy, fiery, robust. Red apple, hazelnuts and a little green melon. Firm and compact on the palate, invigorating rich fruit, apple reflected again. Lots of freshness and thrilling spice on the finish. (Arno Bergler, WeinErleben)
Clusters are medium-sized, slightly winged and ripe in early October. The variety loves warm, calcareous soils. In Styria, Morillon is another name for Chardonnay.
rapes picked and selected by hand, carefully pressed, spontaneous fermentation, left for 12 months on the yeast in 600 l casks (Startin) and on the lees in the steel tank for another 6 months.
Limey marl (opok), lime sandstone.
Fish, seafood, veal or poultry – a good companion to round off any culinary delight.
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Big bottle and special shapes