»Extra Brut, Grüner Veltliner – Sekt«
Origin
Our Sekt sparkling wine is produced from Grüner Veltliner grapes grown in loess soils, of course, in cooler sites. Compared to other sparkling wines, the base wine for the Sekt comes from fruit which is harvested relatively late, at the beginning of October when the grapes already possess a lot of flavour of their own.
Character
After the grapes are whole-bunch pressed, the juice ferments spontaneously in stainless steel tanks. Then, in line with the traditional bottle fermentation method, the Sekt ripens for 18 months on the lees, with a dosage of around 5g of sugar per litre. The result is a refreshing and at the same time full-bodied sparkling wine that boasts a lot of fruity charm and, thanks to its “vinous” quality, makes for a brilliant food partner.
»Frühroter Veltliner«
Origin
Frühroter Veltliner is a rarity: only a few hectares remain in Austria. Our vines stem from our own selection of up to 60-year-old vines from the Diebsnest, Eisenhut and Altweingarten sites. The grapes are hand-picked, macerated for a short amount of time and then allowed to ferment spontaneously in stainless steel tanks before maturing on the lees.
Character
In cooler years, our Frühroter Veltliner is floral and fruit-driven, while the warmer vintages become “darker” and offer more spice. The Frühroter Veltliner is always a rounder, softer wine with gentle acidity and low alcohol. Decidedly drinkable and lean – that’s how we like it.
»Furmint vom Hut«
Origin
Eisenhut is the warmest vineyard in our village. It is 100% South-facing, with burnt loess soils. The site gets its name from the ironstone which can still be found here. Furmint requires a long ripening period, which is why the Eisenhut site was practically predestined for it.
Character
The time of harvest for Furmint depends fundamentally on the weather conditions, as this “diva” of a grape is quite prone to rot. We pick the grapes from a 100-year-old Tokay selection – we pick them late and without botrytis, and then ferment them with a small quantity of whole berries. The wine is left to mature on the full lees for 8 – 12 months, sometimes in stainless steel, sometimes in wood, whatever the vintage allows. Furmint is quite a character: it offers firm acidity, aromas of Williams pears and its typical notes of honey. Always individual, stubborn and fascinating!
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