Sauvignon Blanc Steinmühle Burgenland - Weingut Kollwentz-Römerhof

Sauvignon Blanc Steinmühle Burgenland - Weingut Kollwentz-RömerhofThe elegant Sauvignon Blanc Steinmühle Burgenland winery Kollwentz-Römerhof shines with bright light yellow in the glass. If you swirl the wine glass, you can perceive a perfect balance in this white wine, because it does not stand out on the walls of the glass neither watery nor syrupy or liqueur-like. The nose of this white wine from Burgenland charms with aromas of lemongrass, orange, grapefruit and lime. If we trace the aromatics further, Mediterranean herbs, garrigue and green peppers join in. On the palate, the Sauvignon Blanc Steinmühle Burgenland from Weingut Kollwentz-Römerhof opens wonderfully aromatic, fruit-driven and balanced. On the tongue, this balanced white wine is characterized by an incredibly velvety and crisp texture. In the finish, this white wine from the wine-growing region of Burgenland finally inspires with beautiful length. Again, hints of gooseberry and white currant appear. In the aftertaste, mineral notes of the sand-dominated soils join in. Vinification of the Sauvignon Blanc Steinmühle Burgenland from Winery Kollwentz-Römerhof The balanced Sauvignon Blanc Steinmühle Burgenland from Austria is a single-varietal wine, pressed from the Sauvignon Blanc grape variety. The grapes grow under optimal conditions in Burgenland. The vines here dig their roots deep into soils of sand. After manual harvesting, the grapes reach the press house by the fastest route. Here they are sorted and carefully milled. Then fermentation takes place in small wood at controlled temperatures. After the completion of fermentation, the Sauvignon Blanc Steinmühle Burgenland is aged for several months in oak barriques. Food recommendation for the Sauvignon Blanc Steinmühle Burgenland of winery Kollwentz-Römerhof This Austrian wine is best enjoyed moderately chilled at 11 - 13°C. It is perfect as an accompaniment to spaghetti with yogurt-mint pesto, asparagus salad with quinoa or omelet with salmon and fennel.