Malinga, Sauvignon Blanc,Kamptal, Austria

Christoph Heiss decided it was time to jazz up his families wine portfolio and so this wine was born of an experiment. The grapes are picked early in August due to the low altitude and grapes are destemmed and the fermentation begins in the harvest boxes on the skins. Chris also adds 25% whole bunches of Sauvignon for some semi carbonic maceration to extract more fruit flavours.

After 13 days on the skin the wine is pressed with 15% Welschriesling being added for acidit. Fermentation is completed in stainless steel before racking in 500 litre barrels where it stays for 9 months before being bottled unfixed and unfiltered with a teeny bit of sulphur addition.