The Neuburger is a really autochthonous, Austrian variety that most likely originated in the Wachau.
It has been grown in Burgenland for a very long time, especially around Lake Neusiedler.
Neuburger brings very mild acid with naturally mild acid, which is why Judith likes to work with shell contact of 5-10 days.
This gives this Neuburg very pronounced, almost exotic fruit aromas and structuring tannins. He then matures for 12 months on the whole yeast in used barriques.
Origin: Gols, Neusieldersee (Burgenland), Austria
Alcohol content: 12.5%
Sulfite: Not added
Taste: very aromatic, maracuja & litschi, meadow herbs, soft on the palate, subtle tannins, mild acidity. Very nice length
Recommendation: versatile food companion