2024 Technical Specifications
Alcohol 13.0%
Total Acidity 6.9 g/L
Grape Varieties Grüner Veltliner
Classification 
Kamptal DAC; Lamm 1ÖTW
Kamptal DAC; Lamm 1ÖTWRegion Kamptal
Soil Calcareous loam over lamm siltstone
Orientation South
Harvest Dates 30 September 2024
Fermentation Vessels 300 L barrels made from domestic and French oak
Pressing Method Slow, Very Gentle Pneumatic Pressing Followed By Gravity-Only Must Transfer Without Pumps
Oak Types Domestic Austrian and French oak
Barrel Size 300
Bottling Date 23 March 2026
Production Details Highly ripe grapes were hand-picked into small crates and moved quickly to the cellar. Skin contact was up to 2 hours. Following slow pneumatic pressing and gravity-only must transfer, fermentation and part of élevage took place in 300 L domestic and French oak barrels. The wine was then transferred with fine lees, approximately 5–10% of total lees, to a 2,500 L wooden cask, matured for another winter and was bottled in the second spring after harvest. The vineyard elevation is 215–285 m. Residual sugar is reported only as dry, and recommended serving temperature is 10–12°C.
Tasting Notes Youthful bouquet with fine lees spice, pome fruit, yellow fruit, citrus and white flowers; fresh and dry, with complex fruit, mineral and spicy notes, balanced texture and elegance, finishing mineral, salty and yellow-fruited.
Food Pairing Fish, poultry, veal, pork, duck, casseroles and Asian cuisine
2023 Technical Specifications
Alcohol 13.0%
Total Acidity 6.4 g/L
Grape Varieties Grüner Veltliner
Classification Kamptal DAC; Lamm 1ÖTW
Kamptal DAC; Lamm 1ÖTWRegion Kamptal
Soil Calcareous loam over lamm siltstone
Orientation South
Harvest Dates 14 October 2023
Fermentation Vessels 300 L barrels made from domestic and French oak
Pressing Method Slow, Very Gentle Pneumatic Pressing Followed By Gravity-Only Must Transfer Without Pumps
Oak Types Domestic Austrian and French oak
Barrel Size 300
Bottling Date 11 February 2025
Production Details Highly ripe grapes were hand-picked into small crates and moved quickly to the cellar. Skin contact was up to 2 hours. Following slow pneumatic pressing and gravity-only transfer, fermentation and part of élevage took place in 300 L domestic and French oak barrels. The wine was then transferred with fine lees, approximately 5–10% of total lees, to a 2,500 L wooden cask, matured for another winter and was bottled in the second spring after harvest. Vineyard elevation is 215–285 m. Residual sugar is reported only as dry; recommended serving temperature is 10–12°C.
Tasting Notes Youthful bouquet with fine lees spice, pome fruit, yellow fruit, citrus and white flowers; fresh and dry, with complex fruit, mineral and spicy notes, balanced texture and elegance, finishing mineral, salty and yellow-fruited.
Food Pairing Fish, poultry, veal, pork, duck, casseroles and Asian cuisine
2022 Technical Specifications
Alcohol 13.0%
Total Acidity 6.4 g/L
Grape Varieties Grüner Veltliner
Classification Kamptal DAC; Lamm 1ÖTW
Kamptal DAC; Lamm 1ÖTWRegion Kamptal
Soil Calcareous loam over lamm siltstone
Orientation South
Harvest Dates 18 October 2022
Fermentation Vessels 300 L barrels made from domestic and French oak
Pressing Method Slow, Very Gentle Pneumatic Pressing Followed By Gravity-Only Must Transfer Without Pumps
Oak Types Domestic Austrian and French oak
Barrel Size 300
Bottling Date February 2024
Production Details Highly ripe grapes were hand-picked into small crates and moved quickly to the cellar. Skin contact was up to 2 hours. Following slow pneumatic pressing and gravity-only transfer, fermentation and part of élevage took place in 300 L domestic and French oak barrels. The wine was then transferred with fine lees, approximately 5–10% of total lees, to a 2,500 L wooden cask, matured for another winter and was bottled in the second spring after harvest. Vineyard elevation is 215–285 m. Residual sugar is reported only as dry; recommended serving temperature is 10–12°C.
Tasting Notes Youthful bouquet with fine lees spice, pome fruit, yellow fruit, citrus and white flowers; fresh and dry, with complex fruit, mineral and spicy notes, balanced texture and elegance, finishing mineral, salty and yellow-fruited.
Food Pairing Fish, poultry, veal, pork, duck, casseroles and Asian cuisine
2021 Technical Specifications
Alcohol 13.0%
Total Acidity 6.9 g/L
Grape Varieties Grüner Veltliner
Classification Kamptal DAC
Region Kamptal
Soil Calcareous loam derived from loess; upper portions approach siltstone and sandstone of the zöbing formation containing little or no lime
Orientation South
Harvest Dates 26 October 2021
Fermentation Vessels Two- to three-year-old 300 L Austrian oak casks and partly new acacia casks
Pressing Method Slow, Gentle Pressing After Careful Pump-Free Grape Handling
Oak Types Austrian oak
Barrel Size 300
Bottling Date February 2023
Production Details Physiologically ripe, botrytis-free grapes were harvested into small cases and moved quickly to the winery. Skin contact was up to 2 hours. Grapes were handled without pumps and pressed slowly and gently. Must fermented in two- to three-year-old 300 L Austrian oak casks and partly new acacia casks. After fermentation, the wine was racked with 5–10% of the lees into 2,500 L oak or acacia barrels and remained there until bottling. Vineyard elevation is 215–285 m. Residual sugar is reported only as dry; recommended serving temperature is 10–12°C.
Tasting Notes Multifaceted bouquet with noble reduction, yeasty and lightly toasty spice, flinty minerals, white flowers, pome fruit, green nuts and exotic fruit; creamy opening followed by freshness, bone-dry character, mineral spice, balance, elegance, persistence and an almost salty finish.
Food Pairing Fish, poultry, veal, pork, duck and Asian cuisine
2020 Technical Specifications
Alcohol 13.0%
Total Acidity 6.4 g/L
Grape Varieties Grüner Veltliner
Classification Kamptal DAC
Region Kamptal
Soil Calcareous loam over lamm siltstone
Orientation South
Harvest Dates 10 October and 20 October 2020
Fermentation Vessels 300 L Austrian acacia and domestic oak barrels
Pressing Method Slow, Very Gentle Pressing After Pump-Free Transfer Directly Into The Press
Oak Types Domestic Austrian oak
Barrel Size 300
Bottling Date 22 March 2022
Production Details Highly ripe grapes were hand-picked into small crates, moved quickly to the cellar and loaded directly into the press without pumping or intermediate transfer. Skin contact was up to 2 hours. Fermentation and part of élevage occurred in 300 L Austrian acacia and domestic oak barrels, followed by transfer with fine lees, approximately 5–10% of total lees, into a 2,500 L wooden cask. Vineyard elevation is 215–285 m. Residual sugar is reported only as dry and recommended serving temperature is 10–12°C. The narrative says the wine rests until bottling at approximately August of the following year, but the same vintage sheet’s analytical table gives the actual bottling date as 22 March 2022; this internal timing conflict is not normalized.
Tasting Notes Youthful bouquet marked by noble reduction and fine spice, with yellow fruit, pome fruit and white flowers; almost creamy on entry, then fresh and dry, with complex fruit, mineral spice, balance, elegance and a mineral, salty finish.
Food Pairing Fish, poultry, veal, pork, duck, casseroles and Asian cuisine
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1230031 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Zwettlerstraße 23, 3550 Langenlois, Austria
Phone
+43 (0)2734 2172-0
Email
Owner
Willi Bründlmayer
Cellarmaster
Willi Bründlmayer