The Mont Blanc (der Weiße Berg) is in Neusiedl. At least if Jörg Bretz has his way. A few years ago, he decided to give his cuvée of Grüner Veltliner and Pinot Blanc the name Weißer Berg, although we still don't know why he did so (we suspect it's because of the colour of the soil, but we'll find out as soon as possible). Unlike the French monument, Jörg's Weißer Berg is a gently sloping hillside that hardly deserves to be called a hill.
The vines are exposed to warm Pannonian air masses, which are, however, occasionally displaced by cool winds from the north or from the Leitha Mountains (another linguistic dubiousness, considering that the 484 metre high Sonnenberg is its highest point). The soil of the Weißer Berg consists of quartz-rich slate and is exposed to the south-east, which basically gives the wines a warm yet structured base.
In the cellar, the grapes are left on their skins for a short time (max. 1 day, depending on the vintage), then pressed and fermented spontaneously. Maturation takes place on the lees and usually lasts a few years. The Weißer Berg is bottled unfiltered.
Creamy, dense, mineral and elegant. Has a structuring acid core despite the warm vintage. Yellow fruity flavour. Herbs & fine, slightly exotic spice flavours. Has power & body and also takes on well-seasoned dishes. Finishes warm, deep & multi-layered.
Data sheet
Grape variety: Grüner Veltliner & Pinot Blanc
Harvest: by hand
Fermentation: spontaneous | wild yeasts
Ageing: several years in large wooden barrels
Filtration: no
SO₂: < 50mg/l
Alcohol content: 13%
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking maturity: from now - 2028
