Slightly cloudy, yeasty, smoky. Cumin, yeast bread, lemon, dried herbs on the nose. Mineral, salty, long-lasting taste.
Grape: Frühroter Veltliner; 5800 plants/ha, 3000 liter/ha
Harvest by hand, destemmed and crushed, fermeted with skins and native yeasts for two weeks in vats, not fined, not filtered, matured in stainless steel tanks.
Crafted by Leo Uibel in Ziersdorf in the south-west of the Weinviertel wine region, Niederösterreich, Austria.