Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2024 / 750ml | ≈ $38.17Original €33.90 | gute-weine.de ↗ |
2023 Technical Specifications
Alcohol 11.5%
Residual Sugar 0.7 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties 100% Pinot Noir
Drinking Window 2025–2032
Classification Bio-Wein aus Österreich
Region Burgenland
Soil Predominantly black earth, With a little lime and gravel
Orientation Southwest
Sites Parndorfer Platte
Fermentation Vessels Open fermentation vats
Indigenous Yeast Yes
Carbonic Maceration Yes
Barrel Size 1000
Contains Added Sulfites Yes
Unfiltered Yes
Closure Natural Cork
Production Details Handpicked biodynamic fruit from 17–42-year-old vines on the Parndorfer Platte, at 160–180 m elevation and 5,000–7,000 plants/ha; reported vineyard output is 2,500–5,000 L/ha. Grapes were manually sorted and spontaneously fermented after 1–3 days of skin contact. Mash fermentation comprised 70% whole-stem carbonic fermentation and 30% destemmed semi-carbonic fermentation, each for 5 days in open vats. The wine matured for 8 months in a used 1,000 L large wooden barrel. The sheet reports “Acid: 4.8 g/L” without specifying the analytical basis, recommends serving at 14–16°C, and describes medium aging potential of 10 years.
Certifications respect-BIODYN
Sources: www.vinofact.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 11.5%
Residual Sugar 0.7 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties 100% Pinot Noir
Drinking Window 2024–2031
Classification Bio-Wein aus Österreich
Region Burgenland
Soil Predominantly black earth, With a little lime and gravel
Orientation Southwest
Sites Parndorfer Platte
Fermentation Vessels Open fermentation vats
Indigenous Yeast Yes
Carbonic Maceration Yes
Contains Added Sulfites Yes
Unfiltered Yes
Closure Natural Cork
Production Details Handpicked biodynamic fruit from 16–41-year-old vines on the Parndorfer Platte, at 160–180 m elevation and 5,000–7,000 plants/ha; reported vineyard output is 2,500–5,000 L/ha. Grapes were manually sorted and spontaneously fermented after 1–3 days of skin contact. Mash fermentation comprised 70% whole-stem carbonic fermentation and 30% destemmed semi-carbonic fermentation, each for 5 days in open vats. The wine matured for 8 months in a 1,000 L amphora, was bottled unfiltered without added sulfur, and is identified as lot L-BB22. The record reports “Acid: 4.8 g/L” without specifying the analytical basis, recommends serving at 14–16°C, and describes medium aging potential of 10 years.
Certifications respect-BIODYN
Sources: www.vinofact.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 11.0%
Residual Sugar 1 g/L
Calories (estimated) 90 kcal / glass
150ml glass90 kcal
750ml bottle450 kcal
Grape Varieties 100% Pinot Noir
Drinking Window 2022–2029
Classification Bio-Wein aus Österreich
Region Burgenland
Soil Predominantly black earth, With a little lime and gravel
Orientation Southwest
Sites Parndorfer Platte
Fermentation Vessels Open fermentation vats
Indigenous Yeast Yes
Carbonic Maceration Yes
Bottling Date End of June 2021
Contains Added Sulfites Yes
Unfiltered Yes
Closure Natural Cork
Production Details Biodynamic fruit from 14–39-year-old vines on the Parndorfer Platte, at 160–180 m elevation and 5,000–7,000 plants/ha; reported vineyard output is 2,500–5,000 L/ha. Grapes were manually sorted and spontaneously fermented. Mash fermentation comprised 70% whole-stem carbonic fermentation and 30% destemmed semi-carbonic fermentation, each for 5 days in open vats. The wine matured for 8 months in a 1,000 L amphora and was bottled unfiltered without added sulfur at the end of June 2021 as lot L-BB20. The record reports “Acid: 5 g/L” without specifying the analytical basis, recommends serving at 14–16°C, and describes medium aging potential of 10 years.
Certifications respect-BIODYN
Sources: www.vinofact.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 11.5%
Residual Sugar 0.7 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties 100% Pinot Noir
Drinking Window 2020–2027
Classification Bio-Wein aus Österreich
Region Burgenland
Soil Predominantly black earth, With a little lime and gravel
Orientation Southwest
Sites Parndorfer Platte
Fermentation Vessels Open fermentation vats
Indigenous Yeast Yes
Carbonic Maceration Yes
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Biodynamic fruit from 12–37-year-old vines on the Parndorfer Platte, at 160–180 m elevation and 5,000–7,000 plants/ha; reported vineyard output is 2,500–5,000 L/ha. Spontaneous mash fermentation comprised 70% whole-stem carbonic fermentation and 30% destemmed semi-carbonic fermentation, each for 5 days in open vats. Maturation involved a 1,000 L amphora and a used large wooden barrel; the source does not state the vessel proportions. The wine remained on its full lees for 8 months. The record reports “Acid: 5.4 g/L” without specifying the analytical basis, recommends serving at 14–16°C, and describes medium aging potential of 10 years.
Certifications respect-BIODYN; LACON
Sources: www.vinofact.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2024 / 750ml | ≈ $38.17Original €33.90 | gute-weine.de ↗ |
| Wine-SearcherLWIN 1685860 | — | — | wine-searcher.com ↗ |