Apricots are not as dependent of their soils as grapes are. However the age of the trees and the climate play an equally decisive role. Old trees reduce in a natural way the yields and concentrate thereby additional aroma inside the fruits. The cool winds which enter the Graben through the Waldviertel are important for the balance between fruit, sugar and acidity. The apricot spirit is distilled twice and only its best part is considered for filling.
The result is crystal clear, with a precise and pure apricot flavour. The texture is mild and soft and opens a second aromatic dimension where the apricot flavour is complemented by a delicate spicy perfume. The apricot spirit combines perfectly with chocolate.
[:de]»Ich habe ebenfalls einige Bäume, aus denen ich meinen Marillenbrand destilliere. Der liegt mir genauso am Herzen, wie die Weine, weshalb die Marillenernte einen weiterer Höhepunkt des Jahres darstellt und genauso akribisch abläuft wie die Weinlese… «
Weiterlesen[:en]»I also own some trees from which I distil an apricot spirit. Its production means as much to me as the vinification of my wines which is the reason why the apricot harvest outlines a second highlight of the year… «
Gut am Steg 2
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