Owner Ilse Maier’s mother’s family has lived in the hilltop village of Oberfucha since the 16th century, when the family began in agriculture and brickworks. Organic farming in a mixture of gravel and sand soils. Grapes are hand picked, whole cluster pressed, then aged on the lees in stainless steel. No additions other than a small amount of sulfur at bottling.
Fruit is handpicked and strictly sorted in the vineyard. Healthy clusters are pressed whole, and the must is intentionally oxidized in the press tray, resulting in deeper flavors and greater age-ability. Wines are fermented and aged in 3,000 liter temperature controlled stainless steel tanks. No other additions are used except for sulfur post fermentation. Wines remain on the lees until just before gentle filtration and bottling.
Aromas of orange and lemon peel lead into a mid-weight palate of ripe citrus notes with bright acidity and juicy concentration. A beautiful, dry, pure wine.