About This Wine
This wine has been produced from 8- to 50-year-old vines from soils of limestone, primary rock, and loam in Neckenmarkt and Lutzmannsburg. The clarity of this wine is reinforced by its length and structure, which give it balance and ageing-potential. Harvested at a yield of 25 hectolitres per hectare, it is fermented with indigenous yeast over 17 to 21 days in stainless steel and open vats. Natural MLF and élevage in 600-4500 litre casks for 13 months. No fining, filtration or additives, except tiny quantities of sulfites. As a result, all Moric wines are vegan-friendly.
The Wine Front – Wet earth and smoke, blueberry and ripe cherry, Dutch liquorice, plenty of spice too. Medium bodied, mineral water feel to the acidity (perhaps makes sense when/if you taste it, but work with me…), purple fruit like mulberry and boysenberry, a pleasing burr of fleshy tannin lending grip, dry and savoury to close, with that pippy kind of just-ripe berry acidity to kick it along. It’s a wine with a pulse, and heaps of character.
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