2017 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.5 g/L
Total Acidity 5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 75% Zierfandler; 25% Rotgipfler
Drinking Window 2018–2025
Classification Qualitätswein
Region Thermenregion
Soil Heavy, Calcareous sediments interspersed with lime gravel
Vineyard Yield 35 hL/ha
Harvest Dates Mid-to-late September and early October 2017
Vine Age 5–55
Fermentation Vessels Large used oak barrels and stainless-steel tanks
Natural Yeast Yes
Used Oak Only Yes
Bottling Date August 2018
Sulfites 54.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Pannonian-climate vineyard trained to Guyot at 4,000 vines/ha and cultivated biodynamically. Grapes were selectively hand-picked into 20 kg crates. The wine received a 12-hour maceration, then spontaneous fermentation for four weeks at no more than 22°C in large used oak barrels and stainless-steel tanks. It matured in those vessels for 10 months on full lees. The German factsheet says that, after the first racking, it spent a further four weeks in stainless steel, whereas the producer’s English companion sheet says a further four months on fine lees in stainless steel; this duration conflict is unresolved. Must weight was 96.9° Oechsle. The producer recommends decanting and serving at 12–14°C.
Certifications respekt-BIODYN; Lacon (AT-BIO-402)
Tasting Notes Candied nuts, dried apple slices, pear, yellow apple, dates and smoke; elegant extract sweetness, delicate acidity, good density, creamy texture and a gently bitter finish
Food Pairing Pasta dishes with white meat
Producer Information
Website
Address
Haindorfer Vögerlweg 23, A 3550 Langenlois
Phone
+43 (0)2734 2239 0
Email
Owner
Fred Loimer