A cool climate and a warm mist rolling in from Lake Neusiedl are the perfect conditions for the growth of thin-skinned berries and noble rot (Botrytis Cinerea).

This fungus penetrates the skin of the berries, adds a unique taste and causes the water to evaporate from the berry.

As a result, the sugar, minerals and flavours are all concentrated in the berry. The extracted juice from the grapes is then fermented and blended until the different types of wine complement one another.

Enjoy it with pâté de foie gras, fruit and all kinds of desserts.

Or, as special treat, on its own, pour a few drops into a Cognac balloon glass, swirl it around to release the flavours, indulge your nose and your palate.

Why not savour it after a nap, the fruit sugar will inspire your spirit. Enjoy every sip! Once opened keep refrigerated and drink within 3 weeks.

In the preparation of this wine only the ripest grapes are allowed to remain on the stocks until the fruit nectar has developed into a gooey concentrate and is botrytis-affected. The result is a rich, concentrated, dessert wine, golden yellow in colour with apricot and clove flavours. Silky and persistent on the palate.

Trockenbeerenauslese is served with certain sweets, blue cheese or at the end of a good meal.

The name Noble Reserve easily allows you to guess the contents of this bittersweet wine. The “noble” and bittersweet character of this wine inspired its name. The term “Reserve” indicates the careful selection undertaken to allow the grapes to ripen slowly and gently. Noble Reserve is an excellent companion to fois gras and patés, as well as fruits and particular sweets.

With particularly spicy dishes, Noble Reserve’s fruit sweetness helps to reduce the burning sensation.

In the top 10 at the 6. Austrian Sweet-Wine Forum.

SILVER at awc vienna 2009

GOLD at IWC 2010

What is exclusive to Eiswein is that it is harvested at -7°C. Gentle pressing retains the frozen water in a special press, while the concentrated must evaporates.

Light golden yellow in colour, intense apple and peach aromas, balanced residual sugar on the palate, crisp acidic structure, and a touch of honey.

In the preparation of this wine only the ripest grapes are allowed to remain on the stocks until the fruit nectar has developed into a gooey concentrate and is botrytis-affected. The result is a rich, concentrated, dessert wine, golden yellow in colour with apricot and clove flavours. Silky and persistent on the palate.

Trockenbeerenauslese is served with certain sweets, blue cheese or at the end of a good meal.

Honors:

Excellent wines - Berlin`s wineguide 2009

Silver - International Wine Challenge 2009

In the top 10 - sixth Austrian Sweet-Wine Forum

Silver - awc viennat 2009 - Austrian Wine Challenge