Himmelbauer Elisabeth

Characteristic for this business are dry, fruity Qualitätsweine with good acidity structure and dry, vigorous Spätlesen. The red wines, which are fermented in open vats, are, when necessary and feasible, after a biological malolactic fermentation, either matured for 9 to 12 months in large oak casks or for 1 to 2 years in barrels made from French or native oak.