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getrocknete Zwetschken
where the loess floor has a very favourable effect on the aromatics of the Chardonnay and underlines its liveliness
Inverkehrbringer: Weingut Gesellmann GmbH
the quince are ground and fermented in stainless steel containers at 19 ° Celsius 11 to 12 days
spicy with fine Röstaromen
• BIO-Soja-Sauce Reisetbauer & Trettl • Traminer getrocknete ZwetschkenHigh quality, very natural, mild, not too salty, with fine vegetable notes reminiscent of lovage: so tastes the soy sauce of Hans Travel Builder and Roland Trettl. Organic beans from Hans Travelbauer's cultivation are gently attenuated, mixed with wheat and rye biomalz and leave for 4 days of fermentation. Subsequently, the mass is mixed with carefully selected Bad Ichler Master Sole and stirred every day over six weeks, later a week. The 6 month
