Besas, Traisental, Austria
VINTAGE & VINIFICATION
A careful selection of the ripest grapes takes place, before they are crushed and left in contact with the skins for 6 hours. The grapes are then pressed and fermented in stainless steel and finally kept on the lees for three months.
This Grüner Veltliner is of medium intensity and green-yellow in color. Pepper can easily be detected on the nose, suggestive of the typical Grüner spiciness whilst the palate is expressive of aromatic herbs and stone fruit, with a dense and complex structure.
Besas, Traisental, Austria
VINTAGE & VINIFICATION
A careful selection of the ripest grapes takes place, before they are crushed and left in contact with the skins for 6 hours. The grapes are then pressed and fermented in stainless steel and finally kept on the lees for three months.
This Grüner Veltliner is of medium intensity and green-yellow in color. Pepper can easily be detected on the nose, suggestive of the typical Grüner spiciness whilst the palate is expressive of aromatic herbs and stone fruit, with a dense and complex structure.
