Description

The grapes were fermented separately in open-top fermenters for two-four weeks, were pressed into stainless steel for malo, then after malolactic, moved into big fass from Josef’s grandfather’s dugout cellar. The wine has been aging since Nov ’18, so nearly 40 months in barrel, bottled Feb 2022. Most lots of this wine received two SO2 additions over this time; free sulfur is brought to 20 parts at bottling. ‘Oida!’ is local slang for ‘Hey!’: a joyful take on the table wine red blend, common in the Kamptal before Grüner and Riesling became all anyone cared about in the area.