This wine was fermented and matured for six months in concrete eggs. It was of course harvested by hand and, as usual with Markus Altenburger, only minimally sulphurized. So the whole thing goes in the direction of natural wine.
The Neuburger is a native Austrian grape variety that is rarely cultivated today because it is very sensitive. Their character is reminiscent of Burgundy varieties. The relatively low alcohol content of only 11.5% is also remarkable in this example from Altenburger. This keeps this wine elegant and fresh.
The Falstaff magazine is very impressed with this wine and awards 92/100 points. Quote: "Bright green-yellow, silver reflections. Delicately nutty, fine hints of yellow tropical fruit, mineral, underlaid with a hint of herbal spice. Medium complexity, white pear, mineral, subtle acidity, fine fruit sweetness in the finish, already easy to drink."
