Burgenland, Austria
A blend of 50% Welschriesling, 25% Pinot Gris, 25% Traminer with 5-7 days skin of maceration, pressed and fermented with native yeast, and aged for another 4 months on the fine lees. Aromatic, with orange citrus peel, yellow flowers, yellow peach, and a light hazy grip with vibrant cidery acidity. A good choice for a 'starter' skin contact wine.
Winemaker Info
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