Description

The Heiligenstein, Gaisberg, Grub, and Lamm vineyards provide the grapes for this wine, which are carefully harvested at optimal ripeness, placed in small crates, and pressed without delay. Only the core of the basic wine is utilized in the process. The wine is then matured in casks for six months before undergoing a second fermentation and resting on the yeast for approximately three years. This extended maturation contributes to its creamy texture. After being hand-riddled, the wine is finally disgorged.