Varieties: Gruner Veltliner
Vineyard: Vád, certified organic and farmed by Zsolti himself. Head-trained, planted in 2011. Clay-loam topsoil with a high level of calcium on marine sediments.
Cellar: Grapes are hand-harvested, often with a small amount of botrytis on the grapes, and destemmed. The juice is spontaneously fermented and aged in 300L oak barrels, for about 10 months, with a little flor. Bottled by gravity unfined and unfiltered, with zero addition of sulfur.
Personality: excellent spiciness, acidity and balance. And a little oxi touch of the under-flor aging to make things even more interesting. The bottle is deliberately closed with crown caps to keep it fresh with a touch of reduction, so decantation is recommended.
Vineyard: Vád, certified organic and farmed by Zsolti himself. Head-trained, planted in 2011. Clay-loam topsoil with a high level of calcium on marine sediments.
Cellar: Grapes are hand-harvested, often with a small amount of botrytis on the grapes, and destemmed. The juice is spontaneously fermented and aged in 300L oak barrels, for about 10 months, with a little flor. Bottled by gravity unfined and unfiltered, with zero addition of sulfur.
Personality: excellent spiciness, acidity and balance. And a little oxi touch of the under-flor aging to make things even more interesting. The bottle is deliberately closed with crown caps to keep it fresh with a touch of reduction, so decantation is recommended.
