Alcohol 10.9 % vol. Residual sugar 7.8 g/l (dry) Acidity 6.3 g/l Ripeness at harvest 17.5 °KMW Energy value 276 kJ / 66 kcal per 100 ml Sulphur free 31 mg/l, total 98 mg/l

White wine · Niederösterreich · Classic line

Muskateller classic 2025

Floral & light, intense muscat aroma.

€ 11,40€ 15,20 / litre

Minimum order 6 bottles · Go to shop →

Grape variety: Muskateller
Vineyard site: am Tiefenweg
Alcohol: 10.9 % vol.
Residual sugar: 7.8 g/ldry
Acidity: 6.3 g/l

How it tastes

florallightintense Muscat aroma

Sweetness7.8 g/l · dry

Body10.9 % vol.

Acidity6.3 g/l

Site

Ried am Tiefenweg · Niederösterreich

Ried am Tiefenweg.

View the vineyard site on riedenkarten.at

Certificates

Bio Austria. The stricter Austrian organic guideline. Certified since 2019, conversion signed in 2016.

EU organic. Baseline standard, checked by accredited bodies.

Vegan. No animal-derived aids used in the cellar.

Values

Harvest 20.09.2025 · Ripeness at harvest 17.5 °KMW

Origin: Niederösterreich
Harvest: 20.09.2025
Ripeness at harvest: 17.5 °KMW
Sulphur: 31/98 mg/l (free / total)
Energy value: 276 kJ / 66 kcal per 100 ml
Alcohol: 10.9 % vol.
Residual sugar: 7.8 g/l
Acidity: 6.3 g/l
Inspection number: N 10642/26

Winemaking · Classic line

The destemmer plucks the berries off rather than threshing them, and a hose pump moves the mash into the press without crushing it.

Instead of sulphuring the must, we work with must yeasts. The whole mash passes through a tube heat exchanger to below 15 °C. That cool, it can stand for four to twelve hours. After pressing we stir up the must again and again for six hours.

Fining is done with pure potato protein: our cellar works one hundred percent vegan. We don't use flotation, but let everything settle in the cold room instead.

Fermentation is done with a single neutral sparkling wine yeast, which we prepare at the start of harvest and then pass on from tank to tank. It's neutral so you taste the vineyard, not the yeast.

The wine stays on the gross lees until about December, is then racked and fined and lies on the fine lees until March. Bottling is at the end of March, beginning of April. There is no malolactic fermentation. So the malic acid stays, and with it the freshness.