The grapes are harvested by hand and then very gently tipped into an open tank where they are stemmed with the feet. Then we wait until the must from the crushed grapes begins to ferment. This is called spontaneous fermentation. This runs for about 4 weeks. After the 4 weeks, the must is pressed and the wine is placed in a wooden barrel. The wine then finishes fermenting in the wooden barrel and then remains on the full lees for 13 months. After that, the unfiltered wine is filled into a stoneware bottle with low sulfur content.
Taste: honey, hints of honeydew melon and pineapple, yellow tropical fruit on the finish, complex and precise, multi-faceted.
Bottler, importer: Weingut Familie Auer, Pottendorferstraße 14, 2523 Tattendorf, Austria.
The Auers' motto is: "From, for and with nature!"
Three generations are working in the Auers' family business. The pursuit of the highest quality is therefore passed down from generation to generation. Great importance is attached to the personal and family touch.
The Thermenregion is one of the oldest wine-growing regions in Austria and is located 30 km south of Vienna in Lower Austria. The region is influenced by the Pannonian climate. Typical of this are hot summers, dry weather in the fall and cooler winters.
Two different soil types form the basis for full-bodied red wines and finesse-rich white wines.