The grapes were harvested carefully by hand in late October to early November. The Riesling then went through maceration and a first fining. Spontaneous fermentation occurred in 50% stainless steel tanks and 50% wooden casks. The Steinmassl was racked, and then aged on the fine lees in Austrian oak barrels for 7 months.
With its greenish yellow hue, this wine yields aromas of ripe yellow peaches. On the palate, it´s tightly knit, elegant and round – a complex Riesling with a long finish. Juicy and expressive, this is a wine for laying down.
Pair with quiche Lorraine, fruits de mare oysters, or chicken in a spicy Cajun sauce.