Picking the Sauvignon Blanc grapes from our vineyard Ried Steinmühle

The Sauvignon is now fully ripe, reaching a level of 20° KMW – the
Klosterneuburg must-weight scale – comparable to 100° Oechsele or about
23.5° Brix;
but you wouldn't know it looking at the grapes. The broad leaf-canopy of
this year's vegetation period succeeded in protecting the clusters from
excessive exposure to the sun.

In the press house, the grapes once more undergo a stringent selection after
de-stemming (where the stalks are separated from the grapes).
The berries are then lightly crushed and conveyed to the press, where they
rest under a protective atmospheric blanket for a few hours of maceration
before the pressing begins.

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