The Gewürztraminer from Semikolon has its origins in a night in 2017 when wine was drunk but also discussed. Katharina Salzgeber (cellar master at Alwin & Steffi Jurtschitsch) and Nikolaus Saahs (owner of Nikolaihof), the two protagonists of the evening, thought, among other things, about the potential of Gewürztraminer and the wines made from it, which, with a few exceptions, they didn't particularly like. And pondered what would happen if it were given a different approach in terms of harvest time, processing and ageing. After many commas and a few dots, they put an exclamation mark at the end of the evening and launched the semicolon (semicolon) project.
This meant that the must/wine did not have to undergo fining, stabilisation or filtration, and no sulphur was used. It was allowed to ferment spontaneously on the skins for three weeks and then develop for eight months on the lees in a 300-litre wooden barrels.
The Semikolon-Gewürztraminer gets going from the very first second. Instead of relying on alcohol, it builds on energy. It shows cool and clear flavours which are accompanied by a powerful structure, precise acidity and profound substance.