Cellar

Harvest

end/september

Fermentation

spontaneous

Malolactic Fermentation

yes

Sulfur Added

yes, wine

Mazeration

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

Mash Fermentation

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

Filter

unfiltered

Maturing

steel tank | 8 - 12 month(s)

Time on the Full Yeast

8 - 12 month(s)

Bottling

screw cap | middle/april 2020

SO2 added: 10 mg

Data

Wine Type

still wine | white | dry

Alcohol

12.5 %

Residual Sugar

1 g/l

Acid

5.4 g/l

Total Sulfur

< 20 mg

Certificates

organic, AT-BIO-401

Allergens

sulfites

Drinking Temperature

10 - 14 °C

Aging Potential

high (12 years)

Optimum Drinking Year

2021 - 2029

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.