Niki Moser recently put a new, similarly exciting wine aside to his impressive minimal double, which follows the exact same production criteria. In a few words, this means: biodynamic management of the wine garden, spontaneous fermentation, natural clarification in the basement, no filtering and at no time using sulfur dioxide.
Like the white minimal, the fundamentally fundamentally made of green Veltliner. The two significant differences between the two are the location and the expansion. While the grapes for the minimal beak, the vines for the fundamental in the Wolfsgraben - geologically similar, but otherly exposes, partly sponsored forest and cooler.
The expansion in turn takes place in the fundamental (wood, 18 months) for over a year in the stainless steel tank.
Style & flavors
Fabric, elegant, clear and balanced. Is compact and tight, bright and inviting. No trace of the often striking dark Veltliner wort, rather cool, inviting fruit and a fine but noticeably stony note. The acid puts pressure and ensures train towards the palate. Sounds soft and yellow -fruity.
Grape variety: Green Valtellina
reading: By hand
Fermentation: spontaneous | wild yeast
expansion: in the stainless steel tank
Closure: Natural corks
Drinking temperature: 8-10 ° C
Perfect drinking maturity: From now on - 2026
Content and price per liter: 0.75 l/(€ 23.62/l)
Maxim: All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.