Origin
Austria, Niederösterreich, Velm-Götzendorf
Quality grade
Bio-Qualitätswein
Site
Hohes Eck
Varietal
Weißburgunder 100 % | 35 - 40 years
3500 plants/ha | 4000 liter/ha
Geografical Orientation
north east
Soil
loam
loess
Muschelkalk
lime sandstone
Weather / Climate
Climate
continental
Cellar
Harvest
handpicked | middle/september
Grape Sorting
manual
Malolactic Fermentation
yes
Mash Fermentation
Weißburgunder | Semi Carbonic fermentation | Stems: 10 % | amphora | 500 L | 4 - 6 day(s) | 15 %
Fermentation
spontaneous
Weißburgunder | steel tank | 50 %
Weißburgunder | acacia barrel | more than 2 years | 35 %
Maturing
35 % | acacia barrel | 700 L | used barrel | 10 month(s) | Weißburgunder
65 % | steel tank | 10 month(s) | Weißburgunder
Time on the Full Yeast
10 month(s) | Weißburgunder
10 month(s) | Weißburgunder
Bottling
natural cork | 4000 bottles
SO2 added: 20 mg
Data
Wine Type
still wine | white | dry
Alcohol
12.5 %
Acid
5.7 g/l
Residual Sugar
1.6 g/l
Certificates
Demeter, bio-dynamic
Allergens
sulfites
Drinking Temperature
9 - 12 °C
Aging Potential
high
Winery
In balance with nature for 35 years...
Being ORGANIC is not a trend, it’s a lifestyle and we have been living it for over 35 years.
Avoiding all sorts of chemistry is our philosophy. Regarding the environment, natural water, nutrition and particularly in terms of wine.
A healthy soil is the key to remarkable and exciting wines. Especially if no boundaries are being set for the development of wines in our beautiful cellars.
(Johannes Zillinger)