The name „Wiege“ comes from the name of the mountain location near Baden. 90% of the aeging took place in stainless steel tanks and 10% in small French oak barrels. Produced by spontaneous fermentation and lengthy contact with fine yeast, this Rotgipfler is convincing due to its distinctive character and powerful structure. Smooth texture, complemented by exotic fruit nuances.
Thermenregion, Baden by Vienna, Ried Wiege at Badnerberg, sandy loam
acidity: 4,6 g/l | alcohol: 14,5 % Vol.| residual sugar: dry, 4,3 g/l | vegan
Top-wine with storage potential! As aperitif, to pair with poultry, veal, fish, seafood, light pasta dishes and light cheese.