2017 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
Total Acidity 4.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Drinking Window 2020–2030
Classification Qualitätswein
Region Thermenregion
Soil Clay-rich sedimentary soils containing calcareous gravel, With gravel in the subsoil
Vineyard Yield 35 hL/ha
Harvest Dates First week of September 2017
Fermentation Vessels Oak fermentation vats
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 300
Bottling Date June 2019
Sulfites 55.0 ppm
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Vines were 7–15 years old, Guyot trained and planted at 5,000 vines/ha at 200–300 m in a Pannonian climate. Selective hand-harvested fruit was collected in 20 kg crates. Fermentation used 20% stems/whole clusters, with the remainder destemmed, and proceeded spontaneously in oak vats at no more than 30°C. Maturation comprised 12 months in 300 L oak barrels on full lees followed by 6 months in large used oak barrels with only very fine lees. The producer recommends serving at 14–16°C after 2 hours of aeration.
Certifications respekt-BIODYN; Lacon; AT-BIO-402
Tasting Notes Light cherry red; Morello cherry, graphite and lavender aromas; cherry and incense on the palate; elegant extract sweetness, firm acidity, grippy texture, grainy tannin, balanced body, blood-orange notes and a long citrus finish
Food Pairing Brettljause, especially Tyrolean speck
Sources: www.loimer.at ↗ · Compare this vintage
Producer Information
Website
Address
Haindorfer Vögerlweg 23, A 3550 Langenlois
Phone
+43 (0)2734 2239 0
Email
Owner
Fred Loimer