Alexander Koppitsch Touch

Soil Type: Limestone   Age of Vines: 15-20 years   Yields: 30 hl/ha   Varieties: Welchriesling and Gemischter Satz   Vinification Method: Grapes are hand harvested and destemmed. They leave the wine unpressed for a few hours and then press the juice into old barrels. The wine ferments on the gross lees in contact with the skins for about 2 weeks with zero additives. The wine matures in barrel for one year, after which it is bottled unfined and unfiltered. It is normally bottled with zero sulfur added, but they may add a little depending on the vintage.