Hager Matthias, Grüner Veltliner PUR 2019
The Grüner Veltliner PUR is a so-called “orange wine”. Skin fermented and no sulfur was added during the entire vinification process. This is the reason for its amber-like color. Part of the Grapes were mashed for 4 days, the other half was on the mash for 6 weeks. After spontaneous fermentation, both parts were filled into large used oak barrels for the further, slow maturation process. Together they now make this spicy-peppery Veltliner with refreshing minerality.
The Grüner Veltliner PUR is a so-called “orange wine”. Skin fermented and no sulfur was added during the entire vinification process. This is the reason for its amber-like color. Part of the Grapes were mashed for 4 days, the other half was on the mash for 6 weeks. After spontaneous fermentation, both parts were filled into large used oak barrels for the further, slow maturation process. Together they now make this spicy-peppery Veltliner with refreshing minerality.
The Grüner Veltliner PUR is a so-called “orange wine”. Skin fermented and no sulfur was added during the entire vinification process. This is the reason for its amber-like color. Part of the Grapes were mashed for 4 days, the other half was on the mash for 6 weeks. After spontaneous fermentation, both parts were filled into large used oak barrels for the further, slow maturation process. Together they now make this spicy-peppery Veltliner with refreshing minerality.
