Apricot Eau de Vie, Hans Reisetbauer sub region_Ribeiro and the crispness of the

and the crispness of the first peaches of the season

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

Many will have tried the lightly sweet styles of sparkling made from this variety in Italy

old-world aromas and layered notes of cherry

Lively finish that highlights its fine bubbles

Apricot Eau de Vie, Hans Reisetbauer sub region_Ribeiro and the crispness of theApricot 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