Weissburgunder Langenlois 2018
Weissburgunder (Pinot Blanc) has a long tradition in the estate. Dr. Bruno Hiedler was the first winemaker to cultivate the variety in the Danube area in 1955. It was a time when small grapes were anything but 'en vogue'. Since then, Weissburgunder has been deeply rooted in our soils and our history and is thriving in a hand full of vineyards around Langenlois.
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Selective harvest by hand in late September. Destemmed and crushed. Without sulphurisation of the juice. Gently pressed with low pressure. Fermented in acacia cask, with local Kamptal yeast. Matured for several months on the lees. Bottled at high atmospheric pressure during the waxing moon in April 2019.
Beautiful scent of yellow apple, almond blossoms, hints of pear, wild herbs in the background; firm but creamy texture, fine acidity, earthy minerality, roasted hazelnut, good grip, lemon and orange comes through in the long finish.
13 % vol.
10 years +
Chilled, approx. 11°C