Cellar

Harvest

handpicked | end/october - beginning/november

Malolactic Fermentation

yes

Skin Contact

24 - 48 hour(s)

Fermentation

spontaneous

acacia barrel | 700 L | new barrel | 3 - 4 month(s)

acacia barrel | 1500 L | used barrel | 3 - 4 month(s)

Maturing

50 % | acacia barrel | 700 L | new barrel | 12 month(s)

50 % | acacia barrel | 1500 L | used barrel | 12 month(s)

Time on the Full Yeast

12 month(s)

Bottling

end/september 2016

Data

Wine Type

still wine | white | dry

Certificates

bio-dynamic

Allergens

sulfites

Drinking Temperature

12 - 14 °C

Aging Potential

high (20 years)

Optimum Drinking Year

2016 - 2035

Winery

MG: Michael Gindl. SOL: The name of an ancient vineyard in Michaels home village Hohenruppersdorf. SOL can also be taken as a synonym for the sun but also for the soul in his wines. Wines with extraordinary mineral character, picked from organic treated vineyards, minimally processed and unfiltered. Wines for individualists – made by an individualist.