Cellar

Fermentation

spontaneous

Malolactic Fermentation

yes

Sulfur Added

yes, wine

Mazeration

squashed | 12 hour(s) | cold | with stems: yes

Mash Fermentation

squashed | Stems: 100 % | fermentation vat | 3 - 5 day(s) | 10 %

Filter

unfiltered

Maturing

large wooden barrel | used barrel | 18 - 24 month(s)

Time on the Full Yeast

18 - 24 month(s)

Bottling

natural cork | end/july 2020

SO2 added: 10 mg

Deacidification

Acidification

Data

Wine Type

still wine | white | dry

Alcohol

11 %

Residual Sugar

1 g/l

Acid

5.7 g/l

Total Sulfur

< 20 mg

PH Value

3.47

Certificates

organic, AT-BIO-401

Allergens

sulfites

Drinking Temperature

10 - 14 °C

Aging Potential

high (12 years)

Optimum Drinking Year

2020 - 2028

Wine Description

Grüner Veltliner, Weißburgunder and Riesling are the main characters in the white Unchained. It comes unfiltered, since clarity resides in its character, not in appearance. There is fruit but also structure driven by acidity and a hint of tannin. Fill your glass, have a decent meal with it, then and you’ll be just fine!

Winery

I’m Martin Obenaus from Glaubendorf . “Unchained” is my credo in all aspects. Farmed biodynamically, my vineyards shall once again turn into an ecosystem in which interventions become less and less necessary. I protect, support, let nature take its course, I unchain it. Hunting shapes the environment in a similar way as winegrowing. It might seem unusual to strive for a development in which the hunter becomes dispensable and the nature is unchained. But so does my will to return to winegrowing the way our ancestors used to do it – the low intervention way. I have taken this path which will be a never-ending one. The ecosystem changes every year but so do we.