Grüner Veltliner (Shaken, Not Stirred)
Later, when the wine was revealed, it turned out to be Georg Högl’s Freigeist (“free spirit”) Grüner Veltliner. He makes it by macerating the berries with their skins for 35 days, then pressing the juice into 500-liter Manhartsberger oak barrels, where it rests on the lees for 10 months. Bottled without filtering, and with very little sulfur, the finished wine is as cloudy as a hefeweissen beer; if you prefer a clearer white, let the bottle sit upright for a couple of days and then decant.
Högl 2017 Wachau Freigeist Grüner Veltliner
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