The grapes are harvested at perfect ripeness into small boxes and pressed immediately, but only the core is used for the base wine. After 6 -12 months of barrel ageing, it is bottled for the 2nd fermentation. It now rests on the yeast, which contributes to the creamy texture, for 2 - 3 years until it is shaken and disgorged by hand.

origin: Austria / Kamptal
alcohol content: 12%
contact: Schloss Gobelsburg, Schlossstraße 16, 3550 Langenlois, Austria

* Wir bitten um Verständnis, dass das Produktdesign von der Abbildung abweichen kann.

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