The top-quality Pettau wines come from the best CRU Selection locations, where old vines with low yields are located, reaching up to 25 hl per hectare. The vineyards are cultivated in accordance with the principles of sustainable production, respecting the environment and emphasizing a sustainable approach.
The vineyards that form the basis for Pettau wines are extremely well exposed to sunlight, as they have a slope of between 28% and 43%, and are oriented towards the sun as much as possible. The soil is sandy, interspersed with loam and particles of Pannonian marine sandstone, where fossil remains such as shells, snails and the like are noticeable. Deep mineral soils are key to achieving the characteristic varietal complexity.
Vinification and maturation
Pettau wines are fermented and matured in large oak barrels. The maturation process on fine lees lasts between 6 and 9 months, which allows the aromatic profile and depth of taste to flourish. The bottles are equipped with a high-quality cork stopper, which ensures long-term preservation of the wine’s quality.
Color, aroma and taste
The color of the wine varies depending on the grape variety, from light tones to intense shades, which are characteristic of the specific variety. The aroma is distinctly varietal and, including the aromas of maturation, intertwines floral, fruity and subtle oxidative notes.
The taste of Pettau wine is a central feature, distinguished by its balance. The presence of botrytis is desirable at harvest, which contributes to the completion of high acidity, deep varietal characteristics and a long-lasting aftertaste.
Pettau wines in gastronomy
Pettau wines go perfectly with a wide range of dishes, and also offer an exceptional experience of independent enjoyment.
Grilled fish (white fish), raw shellfish (oysters, scallops), poultry in lemon, turkey in herb sauce, veal medallions, rabbit in sauce, zucchini soup, risotto variations, Asian cuisine e.g. Chinese sweet and sour dishes or Thai curry with lemongrass, dishes with low-fat cheeses.