The name “Wiege” (Cradle) comes from the name of the mountain location near Baden. 90% of the ageing took place in 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, Wiege at Badnerberg, sandy loam
Acidity: 5,5 g/l | Alcohol: 14,5 % Vol.| Residual sugar: dry, 1,4 g/l