Older vines are less productive, forming fewer and smaller grapes that profit from a well developed root system. This root system reaches deeply into the ground and supplies its fruit with potent nourishment. As a consequence, wines of these vineyards are extremely flavourful with enormous concentration.

Grapes were harvested only in  November in healthy condition. The wine fermented in used (2-3 years old) 300 litre Austrian oak casks. After fermentation it was racked into used 2500 litre barrels (2-3 years old) for further maturation.

Yield per hectare: 2500 l 

Alcohol: 13,5 % 

Tasting note: flowers & fresh (exotic) fruit (citrus and pineapple); apples and pears some peppery spice & just a hint of toasty & nutty aromas , on the palate dry following through with mouthwatering fruit also grapefruit, pineapple, melon, lots of minerals and some peppery spice, concentrated, with a good grip, and harmonically integrating acidity, a quite subtle wine well balanced showing typical minerals and spice in the long after taste.

Food pairing: very versatile with food, matches ideally with classic Austrian cuisine, such as Tafelspitz (boiled Silverside) , Backhendl (Austrian fried Chicken), or Wiener Schnitzel, vegetables, when a bit more matured (3-5 years) with gratins, diverse fish-dishes also marinated fish and seafood, smoked salmon and trout etc., as well as with many Pan-Asian dishes.