The Sheep

The grapes come from Gumpoldskirchen in the Thermenregion; specific details about the soil and individual vineyard site are not published. The vintage was left on the skins for five weeks, then pressed and kept in a stainless-steel tank for around two weeks. It then matured for at least 15 months in French barriques. Fermentation is spontaneous, and the wine is bottled unfiltered and with no added sulphites. In the glass, it shows a golden-yellow to orange colour, generous notes of ripe stone fruit, mango, pineapple and melon, together with citrus and gooseberry nuances. It is full-bodied and rich in extract, with fine acidity and light tannins.