A blend of Chardonnay, Grüner Veltliner and Sauvignon Blanc from rich clay soils of the Lichtenberg vineyard in Rosalia and the Altenberg site in Gols. The wine is matured for eight months in used barriques. Alcohol 12%; TA 5g/L; RS 1g/L.
A short digression into punk history: a mosh pit (and occasionally indeed mash pit) is the area directly in front of the stage where hardcore fans pogoed without fear of skin contact. Likewise our Mash Pitt is not stingy with skin contact. For 20 days mash and must stay together, until all the pigments and tannins inside the skin have integrated into the fermented wine. What goes without saying in red wines gets nerves jangling when it comes to white grapes – and that is exactly what the Mash Pitt is made from.
There’s actually no need (but also some good reason) to be overly excited; the consequences are a massive improvement to the once monochrome white-wine colour scale. Tannins add energy, vitality, tension and power – as well as distinct aromas which unfold to reveal previously unknown aspects of the vinified grape varieties.
The wine is dark yellow with orange hints. The nose shows petals, peaches, yellow fruits and aromas of tea and herbs. While initially soft and round, things take a different direction when suddenly and synchronously tannins and acidity kick in. The wine’s structure changes and gets more direct and taut. The finish is compact, elegant, focused and precise. – Gerhard Pittnauer
Pittnauer's wines are elegant, structured, complex and beautifully drinkable - qualities that were highlighted when Gerhard was named 2014 Winemaker of the Year by Falstaff magazine. This, the highest accolade in Austrian wine, shows just how far the Pittnauers have come. It also goes some way to showing what a fiercely gifted individual we have on our hands. But then everything -from the Pitti blend, through the vivid addition-free wines and right up to the devastatingly good single vineyards - will pretty much tell you the same thing.