The wine

This Trockenbeerenauslese impresses by its striking range of fragrance due to a high level of concentrated botrytis, which is interwoven with fruitiness in every stage. This wine displays lots of finesse and complexity on the palate – a wine in its highest possible concentration offering lots of terroir from the Heiligenstein!

alcohol by vol: 10,5%, acidity: 5,7‰, residual sugar: 241 g/l


Ried Zöbinger Heiligenstein

The Heiligenstein is one of the prime vineyard sites for Riesling in the Kamptal region. It boasts a very rare geological formation, laden with reddish, eroded desert sandstone originating in the Permian period - 270 million years ago – with conglomerates made from volcanic material. The name “Heiligenstein” has a long history as well. The medieval name, “Hellenstein”, which refers to the “hellish-hot” sunshine on the south slope, was changed to today’s form by regional pronunciation.

The wine-making

The over-ripe, botrytis-affected, shrivelled grapes were very selectively picked by hand at the beginning of November with a sugar content of 33° KMW (appr. 165° Öchsle). The grapes were then carefully transported to the press house in small crates where they were crushed and left to rest for a day, after which they are gently pressed with the lowest possible pressure. The concentrated juice is then slowly fermented in stainless steel tanks, which can take many weeks due to the high sugar content in the must. After fermentation the young sweet wine matures in barriques for over a year at a constant temperature of 11° Celsius in our 700 year-old natural cellar.

Ageing potential: 2015

Food accompany: A perfect match for all pâtés and desserts

[<] [tasting notes] [ratings] [>]