Grüner Veltliner, Zweigelt, Sauvignon Blanc, Blauer Portugieser, and Muscat Ottonel
According to Christoph Hoch’s philosophy, the Kalkspitz is a combination of different grape varieties and lots that impart earthy and fruity tastes. The wine is bone-dry with a maximum alcohol content of 11,5% by volume and carbonation pressure below 3 bar. It is characterized by a crisp acidity that integrates with creamy yeasty components. It pairs well well with cheese, white meat, fish, and vegetables.