|Hint:||dekantieren Sie und lassen Sie sich überraschen|
|Grape variety:||Grüner Veltliner|
|Alcohol in % :||12,5|
|Match with:||Currygerichten, Gemüsepfannen, leichten Fleischgerichten|
Partly mash fermented Grüner Veltliner. To ensure that the terroir is reproduced as genuinely as possible, the wine was not clarified but fermented directly on the mash and with its own yeast for 18 months and left alone until bottling. The freshness and fruitiness is amazing for a Grüner Veltliner of the 2013 vintage. Great interaction of acidity and fruit.
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