The Riesling grapes are picked and crushed before being macerated on skins for four hours and then pressed. Fermentation takes place in stainless steel after which the wine is kept on the lees for four months.
- Traisental, Austria
Method & Production
Floral nose with fragrances of white peach. The palate boasts citrus and stone fruit flavours. A vibrant wine with great acid structure and balance.
A great accompaniment to Asian cuisine and fish dishes