Floral nose with fragrances of white peach. The palate boasts citrus and stone fruit flavours. A vibrant wine with great acid structure and balance.
The Riesling grapes are picked and crushed before being macerated on skins for four hours and then pressed. Fermentation takes place in stainless steel after which the wine is kept on the lees for four months.
The Huber family has winemaking roots dating back more than 220 years. Today the winery in Reichersdorf is in its 10th generation and is run by Markus Huber. His outstanding ability to manage the winery with sensitivity and consistency, both in the vineyards and the cellars, has ensured that in a very short space of time he has established Huber wines as an internationally acclaimed, leading producer of the region. In no other Austrian wine-producing area does Gruner Veltliner represent such a large proportion of territory: cultivated in 63% of the Traisentals vineyards, Gruner Veltliner is unquestionably number one here. However, Riesling too is a specialty of the Traisental. The vines are mainly planted on terraces some of them quite minuscule comprised of dry and very limy gravel soils. They give the wines a very individual profile: a strong body and a solid backbone. Minerals provide flavour and support the acidity structure, which helps boost the longevity of the wines. Pannonian influences paired with the cool air from the Alps result in warm days and cool nights - special climatic factors that led to the development of very fine aromas and a spicy finesse that really characterise the Gruner Veltliners made here. Additionally, the nearby Danube River plays a temperature-regulating role. Huber's Riesling Engelreich (made from an especially rocky, southeastern exposed conglomerate site between Reichersdorf and Inzersdorf) is characterised by delicate aromas and flavors of white peach and apricot blossom, framed by very high but fine-boned acidity.