Ratings
2017 vintage rated 92-94 points by Falstaff; average critic score 91/100
Awards
Gold at Hong Kong International Wine and Spirit Competition for other Pittnauer wines; no specific awards for Mash Pitt 2022 found
Identity
| Producer | Weingut Pittnauer |
| Vol | 0.75 |
| Grapes | 40% Chardonnay, 40% Grüner Veltliner, 20% Sauvignon Blanc, Traminer |
| Color | Orange |
| Sweetness | Dry |
Tasting
| Color Desc | Orange color with a touch of yellow |
| Aroma | Exotic fruit aromas, herbal tea, ripe citrus, tropical fruits, orange peel, herbs, fresh berry notes, pineapple, chamomile, tangerine, vermut leaf, mango, stewed apples, baking spice, dried herb |
| Palate | Lively, light-footed palate with firm tannins and vital acidity; straight and compact structure; finesse and elegance; muscles woven into the body; fluid, pliable, and smooth |
| Finish | Moves across the palate without lurching; vital, inviting, very precise; fruity finish; elegant and compact |
| Food Pairing | Pairs well with fresh, light dishes; complements aromatic white fish and full-bodied oak-aged wines; fresh herbs and citrus-based dishes |
| Aging Potential | Drink over the next few years; shows finesse and elegance |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
AVERAGE
Aroma (1-5)
HIGH
Astringency (1-5)
AVERAGE
Minerality (1-5)
LOWER THAN AVERAGE
Enology
| Organic | Yes |
| Biodynamic | Yes |
| Natural | Yes |
| ABV % | 13.5 |
| Aging Process | Aged 8-9 months in 1000-liter clay amphorae (80%) and 500-liter wooden barrels (20%) |
| Fermentation | Spontaneous fermentation with native yeasts, macerated on skins for 20 days |
Terroir
| Heavy, chalky soils; clay-rich soils; gravel, limestone |
Interesting facts
| Named 'Mash Pitt' as a pun on 'mosh pit' reflecting the maceration process; produced by Gerhard and Brigitte Pittnauer, pioneers of natural and biodynamic winemaking in Burgenland |
Logistics
| Cork | Diam cork |