Historically, Pfaffenberg is the most famous site in Stein, part of it is technically in the Wachau. The vineyard is across the river and even further west than Mautern, for example. It’s primary rock (urgestein) with sand and gravel, and it’s the closest to the Danube River and steep, part of it reaching over 300 meters above sea level.

Fermented spontaneously, with 5% whole berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Historically, Pfaffenberg is the most famous site in Stein, part of it is technically in the Wachau. The vineyard is across the river and even further west than Mautern, for example. It’s primary rock (urgestein) with sand and gravel, and it’s the closest to the Danube River and steep, part of it reaching over 300 meters above sea level.

Fermented spontaneously, with 5% whole berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Historically, Pfaffenberg is the most famous site in Stein, part of it is technically in the Wachau. The vineyard is across the river and even further west than Mautern, for example. It’s primary rock (urgestein) with sand and gravel, and it’s the closest to the Danube River and steep, part of it reaching over 300 meters above sea level.

Fermented spontaneously, with 5% whole berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Historically, Pfaffenberg is the most famous site in Stein, part of it is technically in the Wachau. The vineyard is across the river and even further west than Mautern, for example. It’s primary rock (urgestein) with sand and gravel, and it’s the closest to the Danube River and steep, part of it reaching over 300 meters above sea level.

Fermented spontaneously, with 5% whole berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Historically, Pfaffenberg is the most famous site in Stein, part of it is technically in the Wachau. The vineyard is across the river and even further west than Mautern, for example. It’s primary rock (urgestein) with sand and gravel, and it’s the closest to the Danube River and steep, part of it reaching over 300 meters above sea level.

Fermented spontaneously, with 5% whole berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Historically, Pfaffenberg is the most famous site in Stein, part of it is technically in the Wachau. The vineyard is across the river and even further west than Mautern, for example. It’s primary rock (urgestein) with sand and gravel, and it’s the closest to the Danube River and steep, part of it reaching over 300 meters above sea level.

Fermented spontaneously, with 5% whole berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Historically, Pfaffenberg is the most famous site in Stein, part of it is technically in the Wachau. The vineyard is across the river and even further west than Mautern, for example. It’s primary rock (urgestein) with sand and gravel, and it’s the closest to the Danube River and steep, part of it reaching over 300 meters above sea level.

Fermented spontaneously, with 5% whole berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com

Historically, Pfaffenberg is the most famous site in Stein, part of it is technically in the Wachau. The vineyard is across the river and even further west than Mautern, for example. It’s primary rock (urgestein) with sand and gravel, and it’s the closest to the Danube River and steep, part of it reaching over 300 meters above sea level.

Fermented spontaneously, with 5% whole berries, in stainless steel after 48 hour maceration. Aged 12 months in stainless, 10 months on gross lees and berries.

https://schatziwines.com