Welschriesling “Franz Lackner” 16

In memory of our grandpa Franz Lackner. An exceptionally multilayered Welschriesling with mineral smokiness and a lot of floral flavors, carefully aged in large wooden barrels.

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Vol. 13%
Stk. á
€ 20.50 / 0,75 L

Gelber Muskateller Gamitz 16

It is an expressive Gelber Muskateller with spicy mineral notes and a pleasing range of flavors including wild herbs, mint, allspice, pineapple and mango.

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Vol. 12,5%
Stk. á
€ 20.00 / 0,75 L

Weissburgunder Steinbach 16

Juicy, elegant texture, pleasant extract sweetness, fine acidity, delicate nutty notes on the finish, a versatile food companion.

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Vol. 13%
Stk. á
€ 20.50 / 0,75 L

Sauvignon Blanc Steinbach 16

Initial scents of ripe berries are supported by notes of papaya, mango, apricots and herbal notes.

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Vol. 13%
Stk. á
€ 20.50 / 0,75 L

Sauvignon Blanc Welles 15

This expressive Sauvignon Blanc from old vines shows flavors of cassis leaves, herbs, mint, green tea and a salty minerality. Intense on the palate, the wine has a great aging potential.

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Vol. 13,5%
Stk. á
€ 36.00 / 0,75 L
Stk. á
€ 74.00 / 1,5 L
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cassis leaves
salty minerality
green tea
orange

Sauvignon Blanc Welles 15

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Rich berry fruit is supported by flavors of cassis leaves, herbs, mint, green tea and nutty notes. Intense and piquant with fruit flavors of orange and gooseberry, the concentrated palate is framed with a salty minerality and an elegant acidity which contributes to a long finish.

Vol. 13,5%, Acid 6,6 g/l, Residual sugar 2 g/l

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Vineyard & Cellar!

A stony subsoil together with sand and gravel conglomerate constitute the meager soil of the steep mountain ridge at an altitude of 510 meters above sea level, which is exposed to strong winds. It is exactly this challenge along with a favorable, basin-like location that drives the Sauvignon Blanc vines from Welles to peak performance.
The grapes were hand harvested in the cool of the morning in the first week of October. After skin contact maceration of 24 hours the grapes were gently crushed and the free-run juice was settled for one day before it was racked directly to big wooden barrels. After fermentation with indigenous yeast, the wine remained in the cellar for 18 months of aging to develop greater roundness and depth.

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