»From Loess Gruener Veltliner«
Origin
A Grüner Veltliner from our best loess sites (“Löss” in German): Goldberg, Gsang, Diebsnest and Hinter der Au. The grapes are hand-harvested beginning October and allowed to ferment spontaneously. The selected vineyards with their loess soils make it possible to create a spicy, lively and thoroughly full-bodied wine which reflects its origins.
Character
Pure, unadulterated loess. Ripe, spicy and creamy yet light on its feet – everything that is so typical of Grüner Veltliner and loess. A charming, inviting wine which will marry well with many different dishes. It’s great fun in its youth but also has good cellaring potential.
»Ried Goldberg 1ÖTW Gruener Veltliner «
Origin
Goldberg is one of the best single vineyards in the village. Terraces and hills which slope towards the Danube Valley and mighty loess ground build the foundation for the Goldberg wines. Bunches are hand-picked mid-October and sorted manually before being pressed whole in order to retain finesse and elegance. A fermentation process which incorporates a small quantity of whole berries also provides length and a saline character.
Character
Goldberg is our poster child for Veltliner. It always has something hearty about it: it gives us assertive but also charming wines. Spicy and ripe with a laid-back “baroque” character in warmer years. This complex, profound wine always offers excellent ageing potential!
»Luft & Liebe Grüner Veltliner«
Origin
The grapes for our „Luft & Liebe” (“Air & Love”) come from the Altweingarten site. Its name (“Old Vineyard”) refers to the fact that this was the first single vineyard planted in the village. This site consists of a relatively cool plateau with clay-rich loess soils. The slightly Northern aspect provides the vines with an additional cooling influence and later ripening.
Character
After careful bunch selection in the vineyards, the juice is left to mingle with the skins for 72 hours. Fermentation takes place in stoneware, followed by a year-long ageing period with plenty of air in a small, used barrel. Unfiltered and with minimal sulphuring, the wine boasts exciting “oxidative” notes, a hint of herbs and – very important – a tremendous moreish character! Simply put: air and love!
»Zündstoff – Maischegärung «
Origin
What began as an experiment back in 2014 has since become a very successful project. The Grüner Veltliner grapes used for this wine stem from the Altweingarten site and are selected even more meticulously – to insure 120% quality fruit, so to speak. We now also have a Zündstoff Riesling whose grapes come from the heart of the Goldberg vineyard.
Character
In October, the grapes are hand-picked, de-stemmed and fermented on the skins in a fermentation tank. The juice begins its fermentation process in a warm cellar and then finishes fermenting in a cold barn. Every day, we punch down the cap once or twice in order to mix the juice through and to avoid drying out the skins. 10 – 14 days later, we do a single gentle pressing before we let the wines mature in used 225-litres barrels for 12 months. We neither filter nor fine the wines, and only a small amount of sulphur is added. The Zündstoff made from Grüner Veltliner grapes is more on the butterscotch, spicy side, while the Zündstoff Riesling excites the palate with plenty of fruit and a razor-sharp acidity. These wines are simply dynamite…
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