TASTING NOTES

Viticulturist: Knoll family
Location: Wachau/ Unter-Loiben
Elevation/ Altitude: 220 m
Exposition: Flat land
Soil type: Alluvial, sandy
Methods of training: Modified Moser training System
Density of planting: 3,500 - 4,000 per hectare / 2.40 – 2.80m row spacing
Harvesting: By hand; selective harvest; green harvest if necessary
VINIFICATION
Pre-fermentation: no desteming, skin contact, no carbonic maceration, pneumatic press
Yeast: Cultured and natural yeast
Fermentation vessel size & material: Cask and stainless steel tank from 500 to 5’000 litres depending on batch quantity
Fermentation length & temperature: 5- 10 days, 20 -22 degrees
Lees ageing: 3 months, no bâtonnage
Racking: Twice
FINISHING
Clarification/ Filtration: Filtration
Closure: natural cork
VINTAGE 2013
Analytics
Alcohol 11.5%
Acidity 6.6 g/l
Sugar 1g/l