2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.5 g/L
Total Acidity 4.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Grüner Veltliner
Grüner Veltliner100%
Drinking Window 2024-2035
Classification "Smaragd" (Wachau top quality designation)
Region Wachau
Soil Sandy loess with gneiss components
Elevation 240.0 meters
Orientation East
Estate Grown Yes
Sites single vineyard
Vine Age 5-45 years, average 25 years
Fermentation Vessels Oak Barrel, Stainless Steel
Pressing Method Pneumatic Press
Natural Yeast Yes
Indigenous Yeast Yes
Bottle Aging 1 month
Lees Aging 9 months
Extended Maceration Yes
Closure Natural Cork
Production Details No destemming, skin contact 1-4 hours. Fermented in cask and stainless steel (500-4,500 L) with cultured and natural yeast. 9 months on lees (no bâtonnage), racked twice, filtered. 1 month bottle aging before release in September. Single vineyard wine.
Certifications Vinea Wachau Nobilis Districtus
Tasting Notes
Nose: honey, chamomile, tropical fruit, stone, mineral
Palate: yellow fruit, flowers, mineral, brightness, balance
Food Pairing grilled fish, soft cheeses, shellfish, seafood
Critics Ratings James Suckling: Pretty honey, chamomile and tropical fruit aromas
James SucklingPretty honey, chamomile and tropical fruit aromas
Wine Enthusiast94 points (2020 vintage)
Falstaff94 points (2020/2021 vintages)
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.4 g/L
Total Acidity 5.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Grüner Veltliner
Grüner Veltliner100%
Drinking Window 2019-2029
Classification Smaragd
Region Wachau
Soil Primeval gneiss rock
Elevation 300.0 meters
Orientation South
Estate Grown Yes
Vine Age 28 years average, ranging from 10 to 50 years
Fermentation Vessels Cask, Stainless Steel
Pressing Method Pneumatic Press
Natural Yeast Yes
Lees Aging 9 months
Bottling Date August 2020
Closure Natural Cork
Production Details Hand-harvested, 100% by hand. Skin contact 1-4 hours. Fermentation in cask and stainless steel tanks (500 to 4,500 L) at 23-26°C for 5-15 days. Lees aging for 9 months with no bâtonnage. Twice racked. No malolactic fermentation. Classified as Smaragd under Vinea Wachau quality system (≥12.5% alcohol, ≥18.2°KMW).
Certifications Vinea Wachau Nobilis Districtus
Tasting Notes
warm, soft, yellow-creamy, green apple, white pepper
Food Pairing fresh water fish with cream sauce, seafood, risotto
2016 Technical Specifications
Alcohol 13.0%
Residual Sugar 1 g/L
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gruner Veltliner
Gruner Veltliner100%
Classification Smaragd
Region Wachau
Soil Sandy löss, Gneiss
Elevation 222.0 meters
Orientation East
Estate Grown Yes
Vine Age 5 - 45 years
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 7 months
Closure Natural Cork
Production Details Selective hand harvest, no destemming, skin contact. Fermentation with cultured and natural yeast in stainless steel and casks for 5-15 days. 6-8 months on the lees.
2015 Technical Specifications
Alcohol 13.0%
Residual Sugar 1 g/L
Total Acidity 5.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Gruner Veltliner
Gruner Veltliner100%
Classification Smaragd
Region Wachau
Soil Sandy löss with gneiss components
Elevation 240.0 meters
Orientation Foot Of The Mountain
Estate Grown Yes
Vine Age 5 - 45 years, average: 25 years
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Pneumatic Press
Natural Yeast Yes
Indigenous Yeast Yes
Bottle Aging 1 month
Lees Aging 7 months
Closure Natural Cork
Production Details Selective hand harvest, no destemming, skin contact. Fermentation with cultured and natural yeast in stainless steel and casks for 5-15 days at 23-26°C. Fermented in cask and stainless steel tanks (500 to 5,000 litres). Lees aged 6-8 months with twice racking. Bottle aged 1 month before release in September. Modified Moser Training System. Vine density 3,500-4,000 per hectare. Legally max yield 9,000 kg/ha.
Critics Ratings Falstaff: 93 points
Falstaff93 points
2013 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.3 g/L
Total Acidity 5.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grüner Veltliner
Grüner Veltliner100%
Classification Smaragd
Region Wachau
Soil Sandy loess and gneiss
Orientation East
Vine Age 5–45 years
Fermentation Vessels Cask, Stainless Steel
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and whole-cluster pressed. Fermented with natural and cultured yeasts in casks and stainless steel for 5–15 days, followed by 6–8 months on the lees; no malolactic fermentation. The page gives site elevation as 212–231 m.
2012 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.7 g/L
Total Acidity 4.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Grüner Veltliner
Grüner Veltliner100%
Classification Smaragd
Region Wachau
Soil Sandy loess and gneiss
Orientation East
Vine Age 5–45 years
Fermentation Vessels Cask, Stainless Steel
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and whole-cluster pressed. Fermented with natural and cultured yeasts in casks and stainless steel for 5–15 days, followed by 6–8 months on the lees; no malolactic fermentation. The page gives site elevation as 212–231 m.
Sources: www.circovino.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2023 / 750ml | CHF 288.00Recorded amount · package unit unverified | weingenuss.ch ↗ |
| Shop price | 2024 / 750ml | Price not recorded | balv.ch ↗ |
| Wine-SearcherLWIN 1215371 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Unterloiben 132, 3601 Dürnstein, Austria
Phone
+43 (0)2732 79355
Email
Owner
Emmerich Knoll III
Cellarmaster
Emmerich Knoll III