The estate is located in the town of Tattendorf, in the wine-growing area of the Thermenregion in Lower Austria. The region acquired its name, in part, from geothermal hot springs that flow under the vineyards, contributing to favourable wine growing conditions for finicky varieties.

The vast majority of the grapes for this Pinot Noir come from the vineyards surrounding Tattendorf where limestone soil is prevalent and the ideal location for this grape. The remaining grapes are sourced from the younger vines of Anninger mountain in Gumpoldskirchen.

The Pinot Noir grapes are hand-harvested in September, and partly de-stemmed. They undergo 10 days of maceration in large wooden vats, and fermentation at 28-30°C.

The wine is aged in large, used barrels for 10 months before bottling.

Producer’s Tasting Notes

A charming fragrance and intensity, with aromas and flavours of raspberries and blackberries. Very elegant, with soft, round tannins and a lovey lingering finish.