The Pinot Gris at the Spiegel vineyard was harvested with a similar degree of maturity. During the last few weeks, the sugar content has risenenormously. By now, the sun has done its best and even the late-ripening
varieties have reached satisfying potential degrees of alcohol (12.5 is sufficient).

Now we are glad about cold. Cold and wet weather is not a problem, as it stops many biological processes (botrytis & Co). Warm and damp, and that would be disastrous. What is at stake now is the aromatic character of the grapes for the single vineyard wines.  This can develop ideally if their grapes are left out in the changing temperatures, in wind and weather, and
can slowly reach their full physiological ripeness.

As a result of coulure, the Veltliner grapes this year airy, allowing them to dry off quickly and giving rise to greater hopes. Its thick skin keeps it healthy. From now it will gain in personality. The earliest conceivable
time of harvesting from the old vines will be the end of October.

The greatest challenge this year will certainly be Riesling, which will require several selective harvests and painstaking selection in order to get
the best out of it.