Fermented in stainless steel then racked into large old wooden casks of roughly 10,000 liters for three months, the resulting wine is simply perfect for pairing with every kind of savory food. A blend of different vineyards throughout the right bank of the Danube, this wine carries a lovely mineral-driven nose accentuated by notes of lemon curd, almond, nutmeg, and brown butter. The tart and fresh palate shines with a zesty, high-toned acidity that fully encompasses the back palate and slowly drifts away just in time for the next sip. This is a great wine that’s also pretty serious for its price category.