A pét-nat from Meinklan’s Hungarian vineyards on the rise to the extinct volcano of Somló. Early selection of the fruit that goes into a still white wine with the same base, but here, after fermentation in steel tanks, the wine is bottled with around 10g per litre of sugar remaining so it can ferment dry under the closure of the crown cap to create its loose, lively bubbles. Great acids and highly mineral - gets the mouth watering pre-lunch or dinner.
Meinklang is a lively farm compromising the three typical fields of a Pannonian farmstead in East Austria south of capital town Vienna: wine-growing, fruits and agriculture. Each family-member is specialized in an aspect of farming. Unique is the estate owns Angus & Aubrac cattle herd. It`s the farms source for our own nutritious and organic fertilizer for lively soils in the vineyards.