Beautifully balanced wine that offers uncomplicated drinking pleasure at a high level of quality. Light on its feet, but nevertheless quite substantial and persistent in expression. A fine fragrance of herbs and meadow blossoms. White pepper on the palate. 

Vinification: Harvested by hand at the beginning of September, gentle whole-cluster pressing. Fermentation in stainless steel and subsequent maturing for three months on the fine lees.

A mid-range Veltliner just as it ought to be: crisp, juicy & refreshing. Fine aromas of stone fruit and melon, plenty of peppery spice; nicely balanced on the palate with a harmonious but concentrated finish. 

Vinification: Hand-harvested early–mid October; half of the clusters are destemmed and left on the skins for 6–8 hours of maceration; fermentation in stainless steel before maturing for four months on the fine lees.

Elegant Veltliner with a seductive scent of ripe yellow fruit. Succulent on the finish with peppery spice of the finest sort. Overall a model Veltliner, which can serve as a universal companion to fine dining on account of its excellent balance.
 

Vinification: Harvested by hand in mid-October; half of the grapes are destemmed and left on the skins for 6–8 hours of maceration. Fermentation in stainless steel and subsequent maturing for four months on the fine lees.

Vines forty-five years of age yield this pithy and exemplary Veltliner, with its beautiful peppery spice. Distinctive, fine and clear Veltliner fruit expresses the character of this wine, all the way from the inviting nose to the long, robust finish. Élevage in a large wooden cask, with a view toward long aging potential.
 

Vinification: The physiologically fully-ripened grapes from old vines are harvested by hand in several passes from mid-October to the beginning of November; a portion of the grapes are destemmed and left on the skins for 10–12 hours of maceration. Slow fermentation on its own yeasts in large oak casks and stainless steel gives the wine its aromatic complexity. After fermentation, extended maturation on the lees before bottling in late August.

94Falstaff   94James Suckling

Vines forty-five years of age yield this pithy and exemplary Veltliner, with its beautiful peppery spice. Distinctive, fine and clear Veltliner fruit expresses the character of this wine, all the way from the inviting nose to the long, robust finish. Élevage in a large wooden cask, with a view toward long aging potential.
 

Vinification: The physiologically fully-ripened grapes from old vines are harvested by hand in several passes from mid-October to the beginning of November; a portion of the grapes are destemmed and left on the skins for 10–12 hours of maceration. Slow fermentation on its own yeasts in large oak casks and stainless steel gives the wine its aromatic complexity. After fermentation, extended maturation on the lees before bottling in late August.

Awards
Falstaff: 94 Punkte   Weinwisser: 18+ Top im Kremstal   James Suckling: 95 Punkte 

Complex fruit with subtle depth. An athletic style of Veltliner with juice and power. Plenty of sweet extract, spicy terroir-Veltliner characterised by salty minerality. Veltliner produced via spontaneous fermentation in a large wooden cask.
 

Vinification: The physiologically fully-ripened grapes are harvested by hand in several passes from mid-October to early November; some of the grapes are destemmed and left on the skins for 10–12 hours of maceration. The wine’s character is determined by the slow fermentation with ambient yeasts in large oak casks and stainless steel. After fermentation, extended maturation on the lees until bottling in late August.

Awards

Falstaff: Platz 2  Weinwisser: 18/20   James Suckling: 96 Punkte   Vinous: 93 - 95

Folks can expect the unexpected!
 

Vinification: Perfect, fully ripened grapes from Ried Pellingen are selected by hand from mid-October to early November. Old vines and minimal yields. A portion of the grapes is destemmed and left on the skins for 10–12 hours of maceration. The leisurely fermentation in 500-litre acacia barrels with ambient yeasts gives the wine its special style & character. Batonage (yeast stirring) is employed in a focussed manner to develop the wine’s full potential. It can take up to 18–24 months before the wine – according to our taste – is ready for bottling). Minimal movement, gravity feed & lots of time! Limited!

Awards: