alcohol by vol: 11,5%, acidity: 6,6‰, residual sugar: 3,5 g/l

The soil: primary rock soils with thin humus layers in the Langenlois area

The wine-making
The fully ripe grapes were selectively harvested by hand into stackable crates in several passages during the first week of October. The crates were then immediately transported to the press house on fully suspended trailers where the whole clusters were pressed at very low pressure. The juice was cool fermented in stainless steel tanks at approxomately 18° Celsius so as to preserve the aromatic components. This fruity and aromatic wine was bottled within the year of the harvest.

Ageing potential: until 2012

food accompany: Due to its aromatic expression this Gelber Muskateller is an irresistible aperitif as well as an ideal companion for hot days.


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