Selection of the best physiologically ripe grapes; crushed; cooled, skin contact for 8 hours; pressed; fermented in stainless steel at 19 ° C. 4 months lees contact in stainless steel.
Grüner Veltliner 'Obere Steigen'
- Traisental, Austria
Method & Production
Medium green yellow, pure pepper on the nose, hinting at typical Grüner spiciness. Aromatic herbs and yellow fruit, dense and complex on the palate, great promise for the future.
(Obere Steigen, 2015) "The nose spells delicacy and the palate proves it: this is a light-footed filigree and yet has a firm, straight backbone of spice and zest. Its midpalate texture slowly grows on you and draws you in with mossy notes of pear and ivy." 92 points, Anne Krebiehl MW
It goes very well with any kind of seafood as well as with chicken, schnitzel and delicately spiced foods.