This site produces some of the most structured wines in the Kremstal. There are five terraces of 60-year old vines here that Urban harvests and macerates for 48 hours before pressing with the stems. He does this in healthy years because ripe stems contain anti-oxidents and because he likes grip in his riesling. It is wound-up like a spinning top, but it carries the most texture, hold and length. It’s not a riesling for beginners.

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

https://schatziwines.com

This site produces some of the most structured wines in the Kremstal. There are five terraces of 60-year old vines here that Urban harvests and macerates for 48 hours before pressing with the stems. He does this in healthy years because ripe stems contain anti-oxidents and because he likes grip in his riesling. It is wound-up like a spinning top, but it carries the most texture, hold and length. It’s not a riesling for beginners.

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

https://schatziwines.com

This site produces some of the most structured wines in the Kremstal. There are five terraces of 60-year old vines here that Urban harvests and macerates for 48 hours before pressing with the stems. He does this in healthy years because ripe stems contain anti-oxidents and because he likes grip in his riesling. It is wound-up like a spinning top, but it carries the most texture, hold and length. It’s not a riesling for beginners.

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

https://schatziwines.com

This site produces some of the most structured wines in the Kremstal. There are five terraces of 60-year old vines here that Urban harvests and macerates for 48 hours before pressing with the stems. He does this in healthy years because ripe stems contain anti-oxidents and because he likes grip in his riesling. It is wound-up like a spinning top, but it carries the most texture, hold and length. It’s not a riesling for beginners.

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

https://schatziwines.com

This site produces some of the most structured wines in the Kremstal. There are five terraces of 60-year old vines here that Urban harvests and macerates for 48 hours before pressing with the stems. He does this in healthy years because ripe stems contain anti-oxidents and because he likes grip in his riesling. It is wound-up like a spinning top, but it carries the most texture, hold and length. It’s not a riesling for beginners.

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

https://schatziwines.com

This site produces some of the most structured wines in the Kremstal. There are five terraces of 60-year old vines here that Urban harvests and macerates for 48 hours before pressing with the stems. He does this in healthy years because ripe stems contain anti-oxidents and because he likes grip in his riesling. It is wound-up like a spinning top, but it carries the most texture, hold and length. It’s not a riesling for beginners.

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

https://schatziwines.com

This site produces some of the most structured wines in the Kremstal. There are five terraces of 60-year old vines here that Urban harvests and macerates for 48 hours before pressing with the stems. He does this in healthy years because ripe stems contain anti-oxidents and because he likes grip in his riesling. It is wound-up like a spinning top, but it carries the most texture, hold and length. It’s not a riesling for beginners.

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

https://schatziwines.com

This site produces some of the most structured wines in the Kremstal. There are five terraces of 60-year old vines here that Urban harvests and macerates for 48 hours before pressing with the stems. He does this in healthy years because ripe stems contain anti-oxidents and because he likes grip in his riesling. It is wound-up like a spinning top, but it carries the most texture, hold and length. It’s not a riesling for beginners.

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

https://schatziwines.com