A fresh, crispy Austrian with a mixture of 5 grape varieties, 50% being Grüner Veltliner, the wine is a well balanced pure pleasure.The grapes were picked by hand and processed together following the careful elimination of any botrytised grapes. A 3-hour maceration period was followed by gentle pressing with a pneumatic winepress. Fermentation took place in cooled steel tanks. After maturing for nearly one year on the fine lees, the wine was bottled.
The Wieninger winery was founded as part of that traditional Viennese heurigen (winebar) system established in the 18th century. Born in 1966 to this wine growing family, Fritz Wieninger represents the fourth generation in the current house.
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