Description

Winemaking: The Viognier and Gewurztraminer were co-fermented (80% destemmed

This is a PERFECT old school feinherb as they used to be made

The fruit was loaded direct to press and pressed to tank

Wine production has existed here since Roman times

2002 Familie Saahs Nikolaihof Vinothek Riesling, Wachau, Austria Luigi Baudana Winemaking: The Viognier and GewurztraminerAged for 16 years in 3,500 liter old oak casks. The best parts of the harvest are blended and held for an extended period in cask

Exchange/Return Notes

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2002 Familie Saahs Nikolaihof Vinothek Riesling, Wachau, Austria Luigi Baudana Winemaking: The Viognier and Gewurztraminer

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