Apricot Eau de Vie, Hans Reisetbauer sub region_Ribeiro All of the grapes were

All of the grapes were harvested at optimal maturities and 100% barrel fermented in our cellar

Minty herbs of tarragon and green sage give tremendous depth to the baked boysenberry aromas on the nose of this bottling

5 hl oak barrelsOak barrels range from the second to the eighth passage

old-world aromas and layered notes of cherry

and the crispness of the first peaches of the season

Apricot Eau de Vie, Hans Reisetbauer sub region_Ribeiro All of the grapes wereApricot eau de vie produced by Hans Reisetbauer in Axberg, Austria Distilled from Klosterneuburger and Hungarian Best apricots sourced from famed wine producer, Bernhard Ott, in Wagram, Austria Apricots are harvested and pitted in July before being fermented at precisely 19 C (66 F) for 810 days Distilled twice in a Christian Carl copper pot still Rested for a minimum of 3 years in stainless steel White pepper and faint apricot flesh on a surprisingly