Quevri No. 2 Yellow Muscatel
dry
2022
Art.-Nr.: 62
The story: Winemakers battle it out for the best Quevri wine.
Quevri Gelber Muskateller: The second wine in the trilogy – one name, two generations, three winemakers compete for the best Quevri wine.
The 600- and 1000-liter clay amphorae are buried in the ground and filled with the most delicious wines the winery has to offer.
The aim is to produce natural wines. Without any additives, just like 5000 years ago, the absolutely healthy, hand-picked grapes are separated from their stems, slightly crushed and placed in the amphorae (also known as quevri). No pure yeasts, no fermentation aids and no sulfur are added. The grape skins and seeds, leached by the alcohol, impart their ripe tannins to these white wines, which thus become preservable. They are left to rest in the quevris for 2 to 6 months. Our knowledge of wine and constant monitoring allow old traditions to merge with modern winemaking. The result is expected to be very full-bodied, characterful, colorful, and unique wines.
Quevri No. 2.
Winemaker Pablo Kuntz
A Yellow Muscatel is selected. On September 10, with 85 degrees in Impflinger Weg, only the best grapes are harvested and placed in the 600-liter quevri lined with ash and beeswax. The most fragrant in the noble circle.
Click here for:
Quevri No. 1 – Chardonnay by Stefan Kuntz
| Alcohol: 13,5 | Residual sugar: 0,11 | Acidity: 5,9 |
26,20 €
incl. 19% VAT plus shipping costs
The story: Winemakers battle it out for the best Quevri wine.
Quevri Gelber Muskateller: The second wine in the trilogy – one name, two generations, three winemakers compete for the best Quevri wine. The 600- and 1000-liter clay amphorae are buried in the ground and filled with the most delicious wines the winery has to offer. The aim is to produce natural wines. Without any additives, just like 5000 years ago, the absolutely healthy, hand-picked grapes are separated from their stems, slightly crushed and placed in the amphorae (also known as quevri). No pure yeasts, no fermentation aids and no sulfur are added. The grape skins and seeds, leached by the alcohol, impart their ripe tannins to these white wines, which thus become preservable. They are left to rest in the quevris for 2 to 6 months. Our knowledge of wine and constant monitoring allow old traditions to merge with modern winemaking. The result is expected to be very full-bodied, characterful, colorful, and unique wines. Quevri No. 2. Winemaker Pablo Kuntz A Yellow Muscatel is selected. On September 10, with 85 degrees in Impflinger Weg, only the best grapes are harvested and placed in the 600-liter quevri lined with ash and beeswax. The most fragrant in the noble circle. Click here for: Quevri No. 1 – Chardonnay by Stefan Kuntz Quevri No. 3 – Pinot Gris by Elias KuntzAnalysis
| Alcohol: | 13,5 % Vol. |
| Residual sugar: | 0,11 g/l |
| Acidity: | 5,9 g/l |
| Must weight: | Oe° |
| Drinking temp.: | 11 °C |
| Maturity peak: | 2025 |
| Storable until: | 2027 |
| Histamine content: | not detected mg/l |
