L. Hiedler 'Loess' Kamptal DAC Grüner Veltliner
Winery Village: Langenlois
Grape Variety: Grüner Veltliner
Fermentation & Elevage: Selective harvest by hand in the first half of September. Destemmed and crushed. Gently pressed off with low pressure. Without sulphurisation of the juice. Temperature-regulated fermentation in stainless-steel tanks. Partial spontaneous malolactic fermentation. Matured for several months on the lees.
The Löss Grüner Veltliner is sourced from vines growing on the eponymous loess soils. They have been formed over the millennia by deposits of weathering alpine rock, crushed under the weight of ice age glaciers. Enormous storms have deposited this dust in various mineral compositions of clays, lime, quartz and mica, as well as in the southern Kamptal. The mineral-rich and porous soil, in which the vines form a deep root system, characterizes the typical bright fruit and cool spice of this Veltliner.