Wine at 1,650 metres...

Wine tasting and wonderful cuisine in Austria

it's fermenting in the Pitztal at 1,650 m - Austria's "highest" winery

The time is ripe, the grapes in Illmitz are ripe - out of the "Weingut Willi Opitz" vinyards and into the wine house at Tieflehn. On Saturday, April 8 it was finally time.

Sepp Eiter and Willi Opitz, along with friends and family and under the supervision of  the official wine cellar inspector, the blaufränkisch and traminer grapes were selected and pressed.

70 Litres of the best grape juice was collected and fermented in the Tieflehnerhof Wine Cellar for ca. 6-7 weeks until it was properly matured. 

The juice not only surpassed the desired grape must density of 30 KMV (or 150 Oechsle), it surpassed it by a long shot. That is why we are proud of our Pitztaler Schlifwein 2006!

The must is not only sweet, but also has fine nuances of bramble, hay, plum, etc. and is wonderful with cheeses such as Castello Blue and with all sorts of chocolate desserts, as well as vanilla ice cream with pumpkin seed oil.

well then.... CHEERS!