The grapes come from Austria, Burgenland, in the municipality of Rust. They are harvested by hand in two rounds, each plot selected for ripeness. Crystalline soils impart tension and a stony note, while the proximity of the lake ensures coolness and even ripening. This results in Sauvignon Blanc with vibrant fruit and clear precision.
After destemming, the wine undergoes seven hours of skin maceration for enhanced aroma and a fine grip. What is skin maceration? A brief maceration of the skins, intended to subtly enhance aroma and structure. Fermentation lasts approximately six weeks in stainless steel at 19°C, fully temperature-controlled for maximum purity. There is no wood aging, allowing the fruit and fresh acidity to remain the focus.
Sauvignon Blanc – plots in Rust
100% Sauvignon Blanc from several plots around Rust, hand-harvested in two rounds for optimum freshness and ripeness.
