Weingut Gernot i Heike Heinrich su istinski zaljubljenici u biodimaniku i sukladan način života i rada. Prije opredjeljenja za bio zaokret Heinrich je već bio priznat kao jedan od najuspješnijih vinara Austrije, vinar iz Burgenlanda a svjetskog glasa. Njegova vina nalaze se na vinskim kartama najboljih restorana Austrije, šire regije ali i širom svijeta. Član je i grupe vinara Premium Estates of Austria kao i član brojnih drugih interesnih grupa vinara Austrije i regionalno. Heinrich je u stalnoj i strastvenoj potrazi za novim i boljim, vrlo je precizan i iskren, dosljedan vinar.
Saznajte više: https://www.heinrich.at/en/
Prvo i bitno što treba istaknuti, obzirom da muškat povezujemo s aromatičnim, slatkim vinom – ovo vino je suho! I vrlo posebno! I odlično, ako volite ovakva vina!
Biodinamika. Bio-Certificirano. Prirodno vino. Nefiltrirano. Minimalna intervencija.
80% Muskat Ottonel, 18% Weißburgunder (Pinot Blanc) 2% Chardonnay, • 12% a.b.v. •5,4 gl/ acidity • 2,3 g/l residual sugar •
Grounded pomposity. Pompous groundedness.
It sensorially opens instantly to reveal a magnificent ramble across blooming meadows with floral scents to a colourful and flavoursome juice bar with the most tempting ingredients: kumquat, persimmon and grapefruit meet cilantro, candied fennel seed and wheatgrass, to name only a few threads of this tightly woven carpet of aromas. Despite all its fragrance, it paradoxically impresses with unobtrusiveness.
Muscat Freyheit mischievously presents its down-to-earth broadness on the palate.. Vitalized and structured with creamy texture and delicate bitterness, piquancy is the credo of this cheerful nature. This is the wine equivalent of the chapter about the Mad Hatter’s crazy tea party in Lewis Carroll’s “Alice’s Adventures in Wonderland”. For best enjoyment, shake before pouring!
Bottled in a clay vessel with conscientious handcraft and great care throughout the entire life cycle. Biodynamic cultivation of the vineyards. Handpicked from mid of August to beginning of September, fermented spontaneously and left on the skins for 14 days. Gently
basket pressed, malolactic fermentation, finally matured 17 months in amphoras on its own lees and bottled unfiltered without added
sulphur.
