Bruck

Although the "Bruck" site is considered the best and warmest in Viessling, it is nevertheless one of the coolest, because it is also the highest in the Wachau. Viessling can be seen as a counterpoint to the much warmer terroir of the east of the Wachau. My Rieslings develop a unique fruitiness with spicy notes and a delicate minerality here. The vineyard is cultivated purely by hand without a tractor.

2024: Alcohol 12% vol, dry at 4.2g/l residual sugar, 5.8g/l acidity, pH 3.1

2023: Alcohol 12.5% vol, dry at 4.1g/l RZ, 6.9g/l acidity, pH 3.19

2022: Alcohol 12.0% vol, dry with 3.5g/l RZ, 7.4g/l acidity, pH 3.16

2021: Alcohol 12.0% vol, dry with 5g/l RZ, 9.5g/l acidity, pH 3.14

2020: Alcohol 11.7% vol, dry with 8.6g/l RZ, 8.9g/l acidity, pH 3.2

2019: Alcohol 12.9% vol, dry with 2g/l RZ, 7.2g/l acidity, pH 3.23

2018: Alcohol12.3% vol., dry at 2.1g/l residual sugar, 6.4g/l acidity, pH 3.22

2017: Alcohol 12.3% vol., dry at 1.4g/l residual sugar, 8.6g/l acidity, pH 3.2

2016 – bottled as "2B": 12.3%ABV, 2.9g/l residual sugar, 7.0g/l acidity, pH 3.12

2015: Alcohol12.1% vol, dry at 3.0g/l residual sugar, 7.0g/l acidity, pH 3.18

2014: not bottled, grapes were used for Schöner Riesling .

2013: Alcohol12.2% vol., dry at 5.5g/l residual sugar, 8.7g/l acidity, pH 3.1

2012: Alcohol12.6% vol., dry with 4.4g/l residual sugar, 6.1g/l acidity, pH 3.3

2011: Alcohol 12.3% vol., dry at 5.2g/l residual sugar, 6.1g/l acidity, pH 3.3

2010: Alcohol12.2% vol., dry at 7.1g/l residual sugar, 9.3g/l acidity, pH 3.3

2009: Alcohol12.7% vol., dry at 6.6g/l residual sugar, 8.5g/l acidity, pH 3.2

2008: Alcohol12.2% vol, dry at 6.7g/l residual sugar, 8.1g/l acidity, pH 3.1