Vineyard Management

Limestone with clay and sandy deposits dry farming – organic compost – cover crop – gentle pruning

Cellar

2-3 hours skin contact – fermentation 1/3 concrete egg and 2/3 stainless steel – 4 months on the lees

Refreshing - Green apple – quince – herbs – slightly spicy

A la Carte

Falstaff

Varietal

Grüner Veltliner

Flavor

dry

Alcohol

12 %

Residual Sugar

1 g/l

Acid

6 g/l

Drinking Temperature

8 - 10 °C

Optimum Drinking Year

2025 - 2028