The Riesling vines of the Steinmassel vineyard grow on primary rock with mica-schist. This geological formation of Austria’s southern forest district possesses as classic and traditional a soil type as one is likely to find anywhere Kamptal, Kremstal or Wachau. The vines are partially trained in the Lyre-system.

The meager, stony soil provides small berries with concentrated flavor. As far as Riesling is concerned, an important part of the flavor is stored in the grape skins and is set free only by extremely slow pressing of up to 8 hours duration or prolonged skin contact over night. Fermentation is done in stainless steel and maturation is completed on 5-10% of the lees.

Yield:  3500 liters per hectare

Alcohol:  12,5% Total Acidity:5g, dry

Tasting notes: straight brilliant Riesling nose with hints of citrus and peach intermingled with floral and mineral aromas; fresh and crisp on the palate, charming exotic fruit, some dried apricots, tangerine, & white peaches, very balanced, elegant texture long mineral finish.

Food pairing: all types of starters, seafood, marinated, smoked or grilled fish, fried chicken or Schnitzel; white meats, a good alternative to red wine in combination with roast fat duck; matches with all sorts of Pan Asian cuisine.