Riesling, Müller-Thurgau, Scheurebe, Huxelrebe

The varieties which go into this slightly orange wine are very typical for the region, which Andreas hopes showcases the potential of the vineyard. After the harvest, the grapes ferment on their skins for a while until they are pressed and go into wooden barrels where they finish fermentation for one year. After opening, the wine has oxidative, herbal, and apple aromas, which are followed by flavors of citrus and dried fruit in the mouth.

Perfect acidity for spicy Thai food!