The ancient Rotgipfler grape is packed with subtile fruit aromas. Ripe peach, juicy apricot and fresh pinapple. At the palate, orange zest, tangerine and white pepper, a certain salty minerality support a delicate structure with refined accidity.
The Rotgipfler grape has its name from the young shoots and veins of its leaves, which show a reddish (rot=red) color. It is indigenous to the Thermenregion and has become a rare variety, planted on about 120 ha only.
Acidity: 5.2 g/l
RS: 2.0 g/l
Excellent with intense spice (curry, chilli, ginger, lemongras, peppers) which can be found in asian, mexican and italian cuisine.
Not only intense spice but also rich creamy aromas of hollandaise and aspargus, Waldorff Salad or Egg Bendedict.
A compliment also for blue cheese, camembert and other aromatic soft cheeses, when paired with fig, nuts and honey.
The winery carrys the name of the owner's family. It has been in the Hartl family for generations and winemaking has been in the region for centuries, dating back to ...
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