A careful selection of the ripest grapes takes place, before they are crushed and left in contact with the skins for 6 hours. The grapes are then pressed and fermented in stainless steel and finally kept on the lees for three months.
Grüner Veltliner 'Terrassen'
- Traisental, Austria
Method & Production
This Grüner Veltliner is of medium intensity and green-yellow in colour. Pepper can easily be detected on the nose, suggestive of the typical Grüner spiciness whilst the palate is expressive of aromatic herbs and stone fruit, with a dense and complex structure.
This is a perfect wine for accompanying fish; trout and salmon are especially good pairings. it also lends itself to a little spice in food, finding a good partner in asian cuisine.