Handpicked grapes are destemmed and then maceration on the skins for 18 hours. The grapes are then pressed and fermented with the natural yeast partly in stainless steel tanks, concrete eggs and in used French oak barrels before resting on the lees for 6 months. A bit leaner than previous vintages but still has a hint of richness. Fresh & Lean.
Notes on the producer
In 2006, Markus took over the family winery in Jois, and to this day solely focuses on the varieties that best express this unique terroir. His approach in the vineyards and cellar has shown a 180-degree change over the last 15 years, and today all of his vineyards are certified organic, now gearing towards biodynamic certification in the coming year. Together with his wife Bernadette and his cellar master Kathrin, Markus tends 13 hectares of vines scattered mainly on two of the Leithaberg appellation's premier single-vineyards, Gritschenberg and Jungenberg.