Info
The name says it all. The vines stand on gravel and stone as well as sandy soils with slate in the subsoil. The vineyards are spread over the surrounding villages.
The wine is fermented spontaneously and then - depending on the batch - aged for 6-12 months on the fine lees in steel tanks. This recipe gives peace and power to all Tement wines.
The bottling before me has not received twelve months.
Color
Light, sparkling straw yellow with bright reflections
Nose
This wine can only win over its nose. The muscat tone is intense, but in Tement's manner wonderfully appealing and refined. Litchi and plenty of lemon zest mingle with the delicate scent of rose water. It also reveals Far Eastern traits to us, forced by coriander and lemongrass. Kaffir lime, a little mandarin and grapefruit go perfectly with it. Finally, a hint of mint provides ample support on the fresh side.
Palate
On the palate, it's completely different. It almost completely shakes off its exoticism and its Southeast Asian aromas and comes much more through the coolness. The mouthfeel is its key to success. It is enormously compact and appealing. It builds up pressure on the palate. Juicy and yet racy. This is a dangerous mixture.
Food recommendations from Marian Henß
- Fried chicken with lamb's lettuce and pickled cherries
- Papaya-mango salad with chilli chicken
- Pickled trout with herb emulsion and poached goose egg
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Tement |
| Country | Austria |
| Region | South Styria |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Acid | 6,1 g/l |
| Drinking temperature | 11° |
| Manufacturer | Tement GmbH, Zieregg 13, A-8461 Ehrenhausen / Austria, organic certificate: AT-BIO-402 |
