alcohol by vol.: 12,5%, acidity: 6,3‰ residual sugar: 2,5 g/l

The vineyards: The topsoil consists of a very thin layer (up to 40 cm) of loamy to sandy clay with gneiss and mica schist. A relatively large amount of stones come to the surface through the volcanic indentation.

While cultivation is difficult, the high volume of stones enables the warmth from the sun to be stored throughout the night hours. This allows excellent maturation and development of the soil-influenced aromas of Grüner Veltliner; yet the wine remains light and refreshing due to the high, cool location.

The wine-making:
The fully ripe grapes are selectively hand-picked at the beginning of October. The undamaged grapes are transported to the press house in small crates stacked onto trailers with very good suspension. The cleared free-run juice is slowly fermented at low temperature in stainless steel in order to preserve the delicate fragrance and aromatic components.

Ageing potential: until 2013

Food accompany: The Grüner Veltliner Steinhaus is an ideal companion for poultry, salads and pasta dishes.

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