Made in Claus’ signature style, his kalkundkiesel has had 3 to 5 days of skin contact maceration, bringing a funky twist to a classic blend. Based in Gols, just to the right of Lake Neusiedl and an hour’s drive from Vienna, Claus has been farming biodynamically since 2006 and has been pushing the boundaries of winemaking in the region since he began 20 years ago. Light hue in the glass, expect floral meadow aromas, green fruit & citrus-y palate followed by a little spice, minerals and a touch of walnut. Very versatile - accompany with mullet crudo, fennel, toasted almonds, cod tacos, or even pair a glass with your midweek gyoza fix. Dishes with freshness or light spices are kalkundkiesel’s friend this vintage.
No added Sulphates
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