Velue Muskateller

Johannes Zillinger

Such a dazzling, aromatic, dry Muscat, exuding notes of ginger, orange flower water, and peach skins. Crushed by foot in an oak open top vat, this Austrian favourite is über traditional. After sitting on their skins for 5-10 hours to amplify the texture, 95% of the Muskateller juice is pressed and racked to stainless steel while the other 5% continues fermenting on its skins, racked to terracotta qvevri. After fermentation, the blend is aged six months in stainless on the lees with regular bâtonnage, undergoing MLF. The final product has a gorgeous texture, rounded acidity, and a refreshing zestiness that makes you lean in over and over again.

Country:  Austria

Region:  Niederösterreich

Appellation:  Weinviertel

Climate:  Cool Continental

Altitude:  200-233m

Soils:  Loess and limestone/sandstone

Varietal/Blend:  100% Muskateller

Fermentation:  Whole-cluster foot tread. After half-day maceration, 95% is pressed over a painstaking 8-hours and racked into stainless steel while 5% of the fruit remains on skins, racked to amphora. Natural ferments with indigenous yeasts.

Ageing:  Six months in stainless steel on lees with bâtonnage and MLF. Unfined & unfiltered.

Vineyard & Vine Age:  Zillinger estate fruit. 15-25 years old. Biodynamic, hand farmed. Vineyards “Haidthal” and “Hohes Eck” — both windy and chilly allowing for late harvesting.

ABV:  11.0%

Produced Cases:  600

CSPC:  841779

About the Producer

Johannes Zillinger


Niederösterreich, Austria

Learn More
Velue Muskateller
Johannes Zillinger
Such a dazzling, aromatic, dry Muscat, exuding notes of ginger, orange flower water, and peach skins. Crushed by foot in an oak open top vat, this Austrian favourite is über traditional. After sitting on their skins for 5-10 hours to amplify the texture, 95% of the Muskateller juice is pressed and racked to stainless steel while the other 5% continues fermenting on its skins, racked to terracotta qvevri. After fermentation, the blend is aged six months in stainless on the lees with regular bâtonnage, undergoing MLF. The final product has a gorgeous texture, rounded acidity, and a refreshing zestiness that makes you lean in over and over again.

TECHNICAL INFO

Country:  Austria

Region:  Niederösterreich

Appellation:  Weinviertel

Climate:  Cool Continental

Altitude:  200-233m

Soils:  Loess and limestone/sandstone

Varietal/Blend:  100% Muskateller

Fermentation:  Whole-cluster foot tread. After half-day maceration, 95% is pressed over a painstaking 8-hours and racked into stainless steel while 5% of the fruit remains on skins, racked to amphora. Natural ferments with indigenous yeasts.

Ageing:  Six months in stainless steel on lees with bâtonnage and MLF. Unfined & unfiltered.

Vineyard & Vine Age:  Zillinger estate fruit. 15-25 years old. Biodynamic, hand farmed. Vineyards “Haidthal” and “Hohes Eck” — both windy and chilly allowing for late harvesting.

ABV:  11.0%

Produced Cases:  600

CSPC:  841779

Andrew Stewart | Calgary + Alberta South

T: 403-604-0408 | E: andrew@vinoalvino.ca

Joe Gurba | Edmonton + Alberta North

 T: 780-203-5284 | E: joe@vinoalvino.ca

Velue Muskateller
Johannes Zillinger
Such a dazzling, aromatic, dry Muscat, exuding notes of ginger, orange flower water, and peach skins. Crushed by foot in an oak open top vat, this Austrian favourite is über traditional. After sitting on their skins for 5-10 hours to amplify the texture, 95% of the Muskateller juice is pressed and racked to stainless steel while the other 5% continues fermenting on its skins, racked to terracotta qvevri. After fermentation, the blend is aged six months in stainless on the lees with regular bâtonnage, undergoing MLF. The final product has a gorgeous texture, rounded acidity, and a refreshing zestiness that makes you lean in over and over again.

TECHNICAL INFO

Country:  Austria

Region:  Niederösterreich

Appellation:  Weinviertel

Climate:  Cool Continental

Altitude:  200-233m

Soils:  Loess and limestone/sandstone

Varietal/Blend:  100% Muskateller

Fermentation:  Whole-cluster foot tread. After half-day maceration, 95% is pressed over a painstaking 8-hours and racked into stainless steel while 5% of the fruit remains on skins, racked to amphora. Natural ferments with indigenous yeasts.

Ageing:  Six months in stainless steel on lees with bâtonnage and MLF. Unfined & unfiltered.

Vineyard & Vine Age:  Zillinger estate fruit. 15-25 years old. Biodynamic, hand farmed. Vineyards “Haidthal” and “Hohes Eck” — both windy and chilly allowing for late harvesting.

ABV:  11.0%

Produced Cases:  600

CSPC:  841779

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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By Joe Gurba • 07 Jan, 2024
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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca

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