The Michlits family runs the Meinklang farm which is a wide and varied Demeter-certified agricultural operation cultivating a number of different crops as well as raising 300 Angus cattle. The estate represents what used to be common practice everywhere in the Pannonian countryside: a mixed farming operation, managed by extended family. The wine estate is well integrated into the farm and lead by Angela and Werner Michlits.
Foam weiss is based on Pinot Gris from the uncut Graupert vineyard.
After the harvest at the end of September, the process begins with a five-day maceration. Afterwards, the mash is pressed and bottled with 20g/l residual sugar and fermenting without additives. The fermentation naturally comes to an end in the bottle. After seven months on the yeast, it is then disgorged by hand.
Slightly cloudy orange-red with light and brown reflexes, intense mousseux.
The nose is spicy and oscillates somewhere between orange zest and rosehip tea. Cinnamon, juniper and white pepper join in. Plenty of wild garden herbs give it freshness. Apples turning brown as well as pear compote and caramelised quince give it a clear pome fruit note with a local touch. Marzipan and baked apple bring to mind classic preparations of these fruits. It intensively retains its nuances of orange zest. Rooibos tea and plenty of rosehip dominate the nose, however.
The carbonic acid foams up big at first. This gives it fullness, density and melting. The fruit now appears even more spicy than in the nose. However, the aromas largely coincide. It shows plenty of tannin and thus appears edgy and masculine. Its resulting rustic character suits it wonderfully. The acidity then sets in to cut through the fruit and tannin with a blow. It retains the phenolic structure, while the aromas of teas and orange pick up speed again in the