Site, Vineyards and Soil
Weingarten Satzäcker in Oberwaltersdorf, alluvial gravels with high limestone content and a substantial proportion of rough stone.
Subtle straw gold. In the nose, spicy notes, yellow apples with a touch of pear. A whiff of white pepper. On the palate apples once more, both yellow and green plus a bit of ripe grapefruit. Lemons persist through the finish, accompanied by pepper. Our Steinfeld Grüner Veltliner does indeed seem a little broader in the shoulders than its northern colleagues, but the fine fruit and the detailed freshness make it a very lively and drinkable wine.
Alongside summer salads with crayfish, pineapple, papayas and nuts. With grilled vegetables, or white meats with a 'lemony' sauce.
8 - 10 °C (46 - 50 °F)
Harvested by hand, some three quarters of the clusters we harvested were destemmed, and all were crushed. Four hours macerating on the skins in the press; both free run must and press must were used, while the ends of the pressing were separated. Fermented with cultured yeast, cooled to 18-20°C. 25% of the harvested clusters were pressed whole. Fermented with cultured yeast at 17-19°C.
Acidity 5,3 g/l, Alcohol 12,5 % Vol., Residual Sugar 1,1 g/l