NV Franz Strohmeier, TLZ 'Wein Der Stille No.10' Steiermark, Austria Aperol • Fermented in open-top concrete

• Fermented in open-top concrete tanks

In 2004 they made the decision to achieve a certification as organic and biodynamic winery

A combination of direct pressed grapes and whole clusters are softly pressed

Both lots are barrel fermented and moved to into old wood

The Burgenland bottling is his business card per se

NV Franz Strohmeier, TLZ 'Wein Der Stille No.10' Steiermark, Austria Aperol • Fermented in open-top concreteChard Sauvignon Blanc the grapes are hand harvested and carefully selected in the vineyard, keeping only very healthy and ripe grapes and picking out any damaged berries this stage is crucial for having a top quality material for the prolonged skin contact that follows. The grapes are fermented as whole bunches, stems included, in 500 and 600 liter barrels for 12 months. The mash is then pressed and the wine matures further 24 months in neutral