Zanzl is Frischengruber’s coolest site for grüner veltliner, as it faces westward and the warming influence from the eastern slopes are not present here. The soil is dominated by metamorphic rock, gneiss and amphibolite, with a thin, 50 cm topsoil of sand, stone and fist-sized feldspar, which is enriched with an iron-oxide-laced humus in the top 15-cm. The wine is slow pressed and then spontaneously fermented in large neutral oak casks. An additional 8 months of lees aging typically reveals Zanzl to be the spiciest of Georg’s veltliners.

https://schatziwines.com

Zanzl is Frischengruber’s coolest site for grüner veltliner, as it faces westward and the warming influence from the eastern slopes are not present here. The soil is dominated by metamorphic rock, gneiss and amphibolite, with a thin, 50 cm topsoil of sand, stone and fist-sized feldspar, which is enriched with an iron-oxide-laced humus in the top 15-cm. The wine is slow pressed and then spontaneously fermented in large neutral oak casks. An additional 8 months of lees aging typically reveals Zanzl to be the spiciest of Georg’s veltliners.

https://schatziwines.com

Zanzl is Frischengruber’s coolest site for grüner veltliner, as it faces westward and the warming influence from the eastern slopes are not present here. The soil is dominated by metamorphic rock, gneiss and amphibolite, with a thin, 50 cm topsoil of sand, stone and fist-sized feldspar, which is enriched with an iron-oxide-laced humus in the top 15-cm. The wine is slow pressed and then spontaneously fermented in large neutral oak casks. An additional 8 months of lees aging typically reveals Zanzl to be the spiciest of Georg’s veltliners.

https://schatziwines.com

Zanzl is Frischengruber’s coolest site for grüner veltliner, as it faces westward and the warming influence from the eastern slopes are not present here. The soil is dominated by metamorphic rock, gneiss and amphibolite, with a thin, 50 cm topsoil of sand, stone and fist-sized feldspar, which is enriched with an iron-oxide-laced humus in the top 15-cm. The wine is slow pressed and then spontaneously fermented in large neutral oak casks. An additional 8 months of lees aging typically reveals Zanzl to be the spiciest of Georg’s veltliners.

https://schatziwines.com

Zanzl is Frischengruber’s coolest site for grüner veltliner, as it faces westward and the warming influence from the eastern slopes are not present here. The soil is dominated by metamorphic rock, gneiss and amphibolite, with a thin, 50 cm topsoil of sand, stone and fist-sized feldspar, which is enriched with an iron-oxide-laced humus in the top 15-cm. The wine is slow pressed and then spontaneously fermented in large neutral oak casks. An additional 8 months of lees aging typically reveals Zanzl to be the spiciest of Georg’s veltliners.

https://schatziwines.com

Zanzl is Frischengruber’s coolest site for grüner veltliner, as it faces westward and the warming influence from the eastern slopes are not present here. The soil is dominated by metamorphic rock, gneiss and amphibolite, with a thin, 50 cm topsoil of sand, stone and fist-sized feldspar, which is enriched with an iron-oxide-laced humus in the top 15-cm. The wine is slow pressed and then spontaneously fermented in large neutral oak casks. An additional 8 months of lees aging typically reveals Zanzl to be the spiciest of Georg’s veltliners.

https://schatziwines.com

Zanzl is Frischengruber’s coolest site for grüner veltliner, as it faces westward and the warming influence from the eastern slopes are not present here. The soil is dominated by metamorphic rock, gneiss and amphibolite, with a thin, 50 cm topsoil of sand, stone and fist-sized feldspar, which is enriched with an iron-oxide-laced humus in the top 15-cm. The wine is slow pressed and then spontaneously fermented in large neutral oak casks. An additional 8 months of lees aging typically reveals Zanzl to be the spiciest of Georg’s veltliners.

https://schatziwines.com

Zanzl is Frischengruber’s coolest site for grüner veltliner, as it faces westward and the warming influence from the eastern slopes are not present here. The soil is dominated by metamorphic rock, gneiss and amphibolite, with a thin, 50 cm topsoil of sand, stone and fist-sized feldspar, which is enriched with an iron-oxide-laced humus in the top 15-cm. The wine is slow pressed and then spontaneously fermented in large neutral oak casks. An additional 8 months of lees aging typically reveals Zanzl to be the spiciest of Georg’s veltliners.

https://schatziwines.com