"Patience and sensitiveness are the secrets on the way from seed to vine, from grape to natural wine. We accompany this progress to receive wines with depth. With corners and character, as we have". (Thomas Niedermayr)
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Delicati aromi di rosa incontrano le sfumature aromatiche della melissa e della noce moscata.
Salinità corposa e freschezza persistente.
0,75 L Standard
Fra il 15 agosto e il 4 Settembre le diverse varietà sono state raccolte a mano nel rispetto dello specifico momento di maturazione.
Appiano Monte, vicino alle buche di ghiaccio, Maso Hof Gandberg, lato orientale
Terreno argilloso, calcareo, profondo, con un'alta percentuale di roccia dolomitica bianca.
8,5 mesi di maturazione in acciaio sulle fecce, 3 mesi in botti da 500 l sui lieviti fini. Imbottigliato non filtrato.
Fermentazione spontanea con i lieviti indigeni del vigneto con una parte di fermentazione sulle bucce.
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Name: Niedermayr Thomas Start-up year: 1993 Cultivated hectares: 5 Winemaker name: Thomas Niedermayr Address: Via Castel Palú, 1 - S. Michele - Appiano (BZ) Web Site: http://thomas-niedermayr.com
Healthy things can only grow in healthy surroundings was always the conviction of Rudolf Niedermayr, Thomas' father. Farming in harmony with nature that was his visionary decision. He put this aim into practice with great passion and to an almost revolutionary extent: as far back as the mid-1980s he transmitted this mentality to cultivating his wine and switched to organic farming.
It meant more to him, however: it was about a comprehensive organic farming cycle with fruit and vegetable crops, livestock and the important element of wine growing. It was about biodiversity and sustainable economic cycles carried out by the whole family. Hof Gandberg has been a Bioland member since 1991 and since 1993 wine has been pressed there, too. From that moment on it was possible to accompany the whole process of wine-making, from the grape to the bottle. The farming cycle was complete. And it was based on the cycle of nature. Son Thomas gradually got involved in the business after 2010 and took over managing it in 2012. It was his vision to let nature do its thing in the cellar too.