Nussberg Riesling

Alcohol: 13,5 %Vol.
Acid: 6,9 g/l
Residual sugar: 3,1 g/l


An average winter was followed by a very mild March, which led to a dangerously early sprouting. However, the April was below average cool, so the expulsion was very slow, unfortunately again with slight frost damage in the sensitive varieties Chardonnay and Zweigelt. But significant less than in the frosty year 2016. In this year we first start to burn straw bales in the vineyards to protect the vines. The damage could so keep low. May and also June showed early summer friendliness and ensured a trouble free flowering in the first half of June. The precipitation was rare and little extensive and so we came in a rather hot summer with little rain. Annual Rainfalls saved the vines through the summer, which goes down in history as the third hottest since records began. An early start of harvest in the first days of September was necessary to preserve the acidity and freshness oft he wines, because this seemed particularly important to us. September, however, was unusually cold with some heavy rainfall, which fortunately had a very positive effect on the vines, as well as on the quality oft he grapes. The harvest ended in mid-October with a very high quality both in white wine, as well the red wines, lighter wines and the full-bodied single vineyard vines. The vintage 2017 shines with intense fruit, ripe acidity and shows up due tot he earlier harvest not as lush as expected, but very elegant with a lot of drinking.


The grapes for the Riesling Nussberg are usually from the Preussen on the Nussberg, but because of the small yields and high ripeness, grapes from other vineyards on the Nussberg - the Obere Schoss and Burgstall – were also used. The soils are comprised of weathered shell limestone with a limestone bedrock, chunks of limestone can be found on the surface as well.

Vineyard and cellar: 

Meticulous grape selection by hand at the end of October was followed by yet  another careful selection in the cellar through a fully-automated grape sorter, which removed any shriveled berries and tannin-filled stems. After approximately five hours on the skins at very cool temperatures, the mash was carefully pressed with a pneumatic press and fermented in steel tanks with spontaneous yeast. The wine was matured for several months on the fine lees, and then bottled in June 2018.

Tasting notes: 

Light yellow-green hue. Delicate fruitiness with gentle blossom aromas, notes of honey and peach confit and minerally nuances. Fine, elegant extract sweetness. Wonderfully balanced acidity structure; also a soft honey tone with lengthy finesse that culminates in ripe stone fruit notes in the finish.