Grapes: Gruner Veltliner
Vineyard: loess. Estate-owned, biodynamically grown vines.
Making of: the grapes are hand-harvested and macerated on skins for 14 days, then pressed and spontaneously fermented (both primary and malolactic fermentation) in old Stockinger barrels (500 and 2000 liters) for 7 months. Bottled without fining or filtration, with a small addition of sulfur.
Personality: the varietal tones of GruVe (pepper, pear, apricot) are brought to another level as they intertwine with pronounced tannins and deep aromatics coming from the skin contact.
Vineyard: loess. Estate-owned, biodynamically grown vines.
Making of: the grapes are hand-harvested and macerated on skins for 14 days, then pressed and spontaneously fermented (both primary and malolactic fermentation) in old Stockinger barrels (500 and 2000 liters) for 7 months. Bottled without fining or filtration, with a small addition of sulfur.
Personality: the varietal tones of GruVe (pepper, pear, apricot) are brought to another level as they intertwine with pronounced tannins and deep aromatics coming from the skin contact.
