Support

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24h / 365days

We offer support for our customers

Mon - Fri 8:00am - 5:00pm (GMT +1)

Get in touch

Cybersteel Inc.
376-293 City Road, Suite 600
San Francisco, CA 94102

Have any questions?
+44 1234 567 890

Drop us a line
info@yourdomain.com

About us

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EN
Have any Questions? +01 123 444 555

Our Natural Wines

TERTIÄR T. 2018

T. stands for the variety Roter Traminer.
The vineyard is located in Mordthal. This is one of the highest lying single sides of the Wagram. As the name of the wine reveals, the soil contains a very high amount of gravel - Tertiär gravel.

The grapes were harvested by hand on September 26 and the fermentation took place with the whole mash. The mash was daily moved in the juice and after 25 days the grapes were pressed to get the fermented juice completely out of the berries. Thereafter, the wine was filled in a 500 liter barrel of local acacia wood. Over a period of two months, the yeast was stirred several times, highlighting the delicate taste of the Roter Traminer. The wine was bottled on April 30th.

638 BOTTLES

TERTIÄR S. 2018

S. stands for the variety Sauvignon Blanc.
The vineyard is located in Steinberg. This is one of the best locations of the Wagram. As the name of the wine already reveals, the soil contains a very high gravel content in addition to small amounts of loess – Tertiär gravel.

The grapes were harvested by hand on September 22 and the fermentation took place with the whole mash. Every day the mash was moved in the juice and after 21 days the grapes were pressed to get the fermented juice completely out of the berries. Thereafter, the wine was filled in a 500 liter barrel of local acacia wood. In order to promote the aromatic tension of the Sauvignon Blanc, the yeast was stirred every second day within the first month. The wine was bottled on April 30th.

652 BOTTLES

GONDWANA 2016

Gondwna is a Roter Veltliner.
It grows in Mordthal but in another part than Tertiät T. with different soil.

Exactly 182 days this Roter Veltliner was with the entire mash together in the barrels. The wine is fermented without the addition of pure culture yeasts. Because of this, the “wild“ yeasts from the vineyard can show their full potential. After pressing the fermented mash, we leave the wine further 11 months in the same barrels with the fine yeast maturing. By such a long storage, the yeasts deposit on the bottom of the keg and the wine can be filled without filtration.

932 BOTTLES

© 2019 Josef FRITZ Winery
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