The Obere Steigen vineyard is site specific due to its small terraces creating different micro-climatic conditions depending on their location. Obere Steigen is translated ”higher rising” making reference to its location and higher altitude. Grapes are picked at optimum ripeness then crushed and cooled down, finally the juice was left on the skins for 4 hours, pressed and fermented. The wine rested on the lees for 3 months in stainless steel tanks.

Wine maker notes

Picked at optimum ripeness, crushed; cooled, skin contact for 6 hours. Pressed, fermented in stainless steel at 18 degrees Centigrade, 3 months lees contact in stainless steel.

Technical notes

Alcohol: 12.5 %; Residual Sugar: 2.2 g/l; Acidity: 6.4 g/l

Food pairing

Goes well with any type of seafood, as well as Chicken and turkey.