The grapes selected for the production of this Sylvaner come from the sunny vineyards that surround the Sabiona monastery, known as the “Acropolis of Tyrol”. 3 hours of skin contact contact before a delicate pressing. 50 % is fermented and aged in acacia wood cask and the other 50 % is fermented and aged in stainless steel. Afterwhich it spends 8 months ageing on the fine lees before bottling. No malolactic fermentation.
 
 
 
Peach and green apple fruit flavours. Minerality, elegance and persistence.