A short digression into punk history: A mosh pit (and occasionally, actually, mash pit) was the area directly in front of the stage where the hardcore fans pogoed with a lot of skin contact. With Mash Pitt, there is a not insignificant amount of skin contact, too. Mash and juice touch each other for 20 days, until all of the colour and tannin in the vats have passed into the now-fermented wine.
The consequences are threefold: a massive colour expansion from the once rather monochrome white wine scale; tannins that give the wines energy, liveliness, tension and power; and an aroma profile that breaks the horizons of expectation in an individual and original way.
The 2020 is a blend of Chardonnay, Grüner Veltliner, Sauvignon Blanc and Traminer. It’s unfiltered and therefore naturally cloudy. The lack of perspective is compensated by an intense aroma, which brings together tropical fruits, orange peel, herbs and fresh berry notes. The palate is lively and light-footed. Tannins and acidity guide the wine and ensure a straight and compact structure. The body is elegant and without a gram of fat, leading to a finish that is balanced, fruity and stimulating. - 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.