Michael’s Little Buteo and Buteo are named after the buzzards that roam the vineyards helping to reduce pests. Both wines are made from Grüner Veltliner, and the ‘Little Buteo’ is the more approachable, early drinking version of the two. The grapes come from densely planted vineyards growing on a combination of loess, sandstone and loam soils.
The Little Buteo is both ripe and fresh, with juicy apple notes and a textural complexity coming from the skins and the lees. Slightly oxidative in style, this is definitely a distinctive expression of the Grüner Veltliner variety.
The grapes are hand harvested and transported to the cellar in small crates to preserve freshness. 50% of the grapes are presse whole cluster, and the other 50% macerated on the skins for 4-8 hours. The grapes are then gently pressed over 8 hours and spontaneously fermented in stainless steel tanks with a maximum temperature of 22°C. The wine is then aged on the lees without SO2 in steel tanks for 6 months before bottling.