The name „Wiege“ comes from the name of the mountain location near Baden. 10 % fermented on the mesh and afterwards 12 months stored in 500l barrels of wood. Produced by spontaneous fermentation and lengthy contact with fine yeast, this Rotgipfler is convincing due to its distinctive character and powerful structure. On the palate creamy, close and animating. A nutty-scabby taste completed by tropical fruity nuances and a fine vanilla note with a long and harmonic finish.
Thermenregion, Baden bei Wien, Ried Wiege, sandy loam
Acidity: 4,5g/l | Alcohol: 14,5 Vol.-% | Residual sugar: dry, 5,0 g/l | vegan
Topwine with capability for storing! As a starter, paired with poultry, veal, fish, seafood, pasta and mild cheese.