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Mer Soleil Reserve
1 × $1,040.00
Leo Hillinger Gelber Muskateller
$660.00
Straw-yellow wine. Aromas of exotic fruits such as mango, banana and lychee, as well as roses and currants. The smell is reflected on the palate, which also presents the fruity taste of the muscatel grape well. The pleasant fragrance stimulates the flow of the drink with a fresh and medium finish.
Product Code: OHL02B71
- PRODUCING COUNTRY:
- Austria
- REGION:
- Jois, Burgenland
- VARIETALS:
- Moscatel 100%
- AGING:
- Fermented in stainless steel tanks, 3 months full yeast storage
- HARMONIZING:
- Mediterranean haute cuisine, fish, seafood and Nikkei cuisine
- SERVING TEMPERATURE:
- Between 6 to 8 ºC
- CONTENT
- 750 Ml
At Weingut Leo Hillinger, quality is inextricably linked to organic farming and the organic development of its wines. In their vineyards, the principle applies that, up to the harvest, all necessary measures must have been taken with due conviction and due care. One of our main objectives is to leave the bunch on the vine for as long as possible. The longer it is exposed to wind and weather, the longer the vine can accumulate nutrients, mature and acquire the character of the vintage that it will eventually reflect. With Leo Hillinger, wine is “made” in the vineyard. When the bunch is separated from the cane, it is their job to care for – and above all preserve – what they have harvested. Thus, the definition of what they call quality begins with their cultivation methods, in the vineyards.
When they prune their vines for the first time, they make sure that each plant is treated individually. This is a real challenge for Hillinger, with vineyards spread over almost ninety hectares, as trimming and treating their vines individually takes much longer.
Furthermore, it requires extensive knowledge and experience on the part of those who carry out the pruning. Without experience, it is not possible to prune a vine according to its individual needs, and to lay the initial foundations for harvesting what they consider to be high-quality grapes. Throughout the vegetative cycle, many hands have to work with great care, conviction and experience, until the grape reaches the point of maturity they require as a basis for obtaining mature, convincing and, ultimately, honest wines. The majority of the cycle involves the management and structuring of the leaf canopies. Each vine, each shoot and sometimes even each leaf is planted, straightened, plucked or simply left alone. They also spend a lot of time deciding not if they should do things, but when. Here too, their commitment to organic viticulture demands a lot from them: first of all, to do as little as possible and as much as necessary: that is the motto. This is how they are able to give the grapes their maximum time on the vine.
Leo Hillinger was born in Eisenstadt and grew up in Jois, surrounded by vineyards and grapes. Wine was therefore always an important element in Leo Hillinger's environment. His father was a wine merchant and also ran a traditional wine tavern. Young Leo gained his first professional training during an internship in Rheinland-Pfalz and began to accumulate other knowledge. Wine is one thing. Economics is another. And so he completed his training in Germany as a certified economist and master of viticulture.
After several stays abroad, including in California in the United States, he finally returned to Jois to enter the wine scene. With many setbacks, before the rise became a success. Leo Hillinger is not a man who only tells the pretty parts of the story. His path was difficult and he speaks openly about it. But this path has taken him where he wanted to go. How did he achieve his goal? “With consistency, consistency, consistency,” is the direct answer.
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