Peter Schandl – Ruster Ausbruch
| Producer: |
Peter Schandl |
| Wine: |
Ruster Ausbruch |
| Grape Variety: |
70% Welsh Riesling, 25% Riesling, 5% Sauvignon Blanc |
| Production Zone: |
Neusiedlersee Hügelland, Rust |
| Altitude: |
400-650 feet above sea level |
| Surface Area/Yield: |
7.5 acres, 0.5 tons/acre |
| Exposure: |
South |
| Soil: |
Limestone |
| Vinification & Aging: |
The 100% botrytis infected grapes are harvested at the end of October. Once they are harvested, the grapes are not crushed; instead they go into tank-press for a very long soft pressing which lasts for 6-8 hours. The must then goes into 225L barriques for 6 weeks, and afterwards it is racked and kept in new French barriques for another 6 months. After filtering, it is then aged in bottle for another 2-3 years before being released. |
| Production: |
500 cases |
| Alcohol: |
9.5% |
| Description: |
An exceptional richness in combination with a harmonically developed acidity. With aging it ripens to its real size. |
| Food Pairing: |
Cheese, dessert, and goose liver. |
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