Fragrances that enfold as discreetly as a sunny morning.
2017: After an unusually dry winter and early appearance of the new shoots, at the end of April we had a period of frost but fortunately we got off lightly. At the beginning of May the first grape blossoms started to open. Following a wet July accompanied by thunderstorms, some with local hailstorms, the vines made fast progress towards the final ripening stage. The harvest began very early at the finishing of August and after about one month it finished at the beginning of October.
Destemming of ripe and perfectly healthy grapes, ten to eighteen hour cold maceration before pressing, natural must clarification, and a slow, controlled fermentation at 16 °C (20% in big barrels), five-month ageing on the fine lees, followed by filtration and bottling in March.
Vineyard sloping to the southeast at 450 – 500 meters above sea leve, situated on sunny slopes and provide cool nights during the ripening period, which helps to build fresh aromas and maintain a refreshing acidity. Sandy, loamy conglomerate soil on bedrock (porphyry and granite.
– light, straw-yellow
– elderberry, cassis and exotic fruit on the nose, with subtle gooseberry overtones
– fruit also present on the palate, sweet – sour, good length with a fruit-dominated finish
This wine pairs well with light appetizers, fish dishes and also as an aperitif.
Robert Parker - 2015: 91 p.
Gambero Rosso – 2008, 2010-2015: 2 Bicchieri, 2016: 2 Bicchieri rossi
James Suckling - 2016: 91 p.
BIBENDA – 2011, 2012, 2014, 2015, 2016: 4 Grappoli
Doctor Wine – 2014: 91 p., 2015: 93 p., 2016: 92 p.
sauvignon blanc masters – 2014: Gold
Luca Maroni – 2015, 2016: 93 p.
Vinous – 2012: 90 p.
I vini di Veronelli – 2015: 90 p.
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