At the beginning of September a selection of the grapes is picked for the sparkling wine production. The remaining grapes increase in intensity and the resulting wine is very concentrated. Immediately after pressing, the must enters new 300 l Austrian oak barrels. The wood stems predominantly from the neighboring Mannhartsberg. Fermentation takes place in the barrels where the wine is stirred on the lees weekly over 5-6 months. Then it is racked into 2500 liters wooden barrels. This wine always undergoes malolactic fermentation.

Alcohol: 13 % Vol.  Acidity: 5,4 g dry

Yield: 3000 liters per hectare

Tasting notes:
very elegant Reserve type Chardonnay; attractive delicate bouquet of apples lime and fresh exotic fruit with only hint of vanilla, of yeasty and toasty aromas; on the palate first soft in texture,  then some extremely attractive acidity balances body and ripeness; plenty of fruit and a firm backbone of extract that follows through to a long mineral finish; complex and yet immediately charming, a master piece

Food pairing:
tends to match with classic Vienna style dishes, white meats and well seasoned hearty fish dishes, many starters like warm goose liver and apple as well as with most  Asian dishes such as stir fried Woks, fusion - or Thai-kitchen if not too hot.