This wine was spontaneously and openly fermented on the mash with natural yeast. The oxidation process was promoted during fermentation. This resulted in the unique and special colour of the wine. After approximately 3 weeks of contact with the mash, the wine was pressed and matured for 18 months in a small oaken cask. Afterwards the wine got bottled unfiltered.
As the name suggests: a colour-rich, piquant and “teaish” (a tea-note) wine. Despite the low level of alcohol of 12% the wine unfolds its full body on the palate. This wine is best not enjoyed too cool, the optimal temperature for drinking is around 15°C.
|Vinificatie:||destemmed and squashed | Stems: 0 % | open fermentation vat | 14 day(s) | temperature control: yes | 19 - 20 °C. Manual punch down | 3 x day | Duration: 14 days|
|Sulfiet:||SO2 added: 15 mg|
|Locatie:||Grossriedenthal | Wagram | Austria|