Vineyards in a metropolis (which many people find astonishing) has a long tradition here in Vienna. In a nutshell, the vineyard sites are first class and focus on the Nussberg and the district of Grinzing. Due to the minerally shell limestone and weathered limestone soils, the wines are highly expressive and mineral-toned.
The grapes are all handpicked and after a meticulous selection we mash the grapes and filled in concrete eggs. The wine ferments on the skin with no addition of sulfur or other yeast products. After the fermentation, the concrete eggs just filled up. The wine is leaving on the skins over 5 months, again with no sulfur addition.
The wine was carefully separated from the skins and filled in used 500 Lt barrels. In the barrels, the wine was matured about 6 weeks before the wine was filled without fining and filtration in the bottle.
👀 Strong, spicy and fruity nose.
👃 The nose is full of roasted coffee aromas with scents of spices.
👄 Full and quite tannic with low acidity but good rich fruit. Well balanced. Fairy long. The wine is well concentrated pared with a minerally finish.