Grüner Veltliner

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes from this traditional Austrian variety were harvested at the beginning of March. The grapes were picked in the early hours of the morning. The juice had 6 hours skin contact, before pressing. The wine was made in a non-reductive style and fermented between 14 – 16°C degrees and fermented with a traditional Grüner Veltliner-yeast from Austria.

Gentle slopes exposed to the micro-climate of the Atlantic Ocean results in the vineyards being influenced by the cool air-flows and morning mists so typical of a maritime climate. In summer a firm south-easter wind fans the vines ensuring temperate and sunny ripening conditions. Along with dryland farming on soils of decomposed granite with a high clay content, the vines oßer intensely flavoured fruit, resulting in wines of elegance, character and structure.

6 months post fermentation lees contact, stirred up once a week to enhance mouth feel and concentration.