|Hint:||dekantieren Sie und lassen Sie sich überraschen|
|Grape variety:||Grüner Veltliner|
|Alcohol in % :||12,5|
|Match with:||reifem Käse, Salaten|
A Grüner Veltliner with a Burgundian character, defined by the Herzogsberg location. In order to reproduce the origin accordingly, the must was not clarified and was directly fermented with natural yeast in a steel tank and aged on the yeast for 18 months. Bottled after a coarse filtration, so the extreme fruit aroma of the wine shows its full potential. Almost like a fruit basket, white melon, peach, orange zest accompanied by subtle tobacco notes in conjunction with great minerality, awesome.
IIn Georg Nigl's winery, the wine is produced strictly according to biological criteria. In the thermal region, on the outskirts of Vienna, the Nigl family works without pure yeast in the cellar and throughout the winery according to organic standards. All wines are fermented spontaneously with their own yeast, bottled without filtration or sugar and not manipulated by the addition of sulfites. The result is impressive: expressive and sometimes uncompromising wines, paired with a variety of aromas.
Region: Lower Austria (Austria)
Cultivation area: 8 ha
Cultivation method: biodynamic
Cellar master: Georg Nigl