Latest Technical Specifications · 2019
Alcohol 14.5%
Residual Sugar 3.2 g/L
Total Acidity 4.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Riesling
Classification Smaragd
Region Wachau
Soil Different riesling-site soils, Including gneiss and loess over primary rock
Orientation South-Facing Hillside Terraces
Sites Selection of the producer's best Riesling sites
Fermentation Vessels Casks and stainless-steel tanks, 500–5,000 L depending on batch quantity
Pressing Method Pneumatic Press
Natural Yeast Yes
Bottling Date August 2020
Closure Natural Cork
Production Details Grapes were harvested entirely by hand, not destemmed, and given 1–4 hours of skin contact before pneumatic pressing. Fermentation lasted 5–15 days at 23–26°C in 500–5,000 L casks and stainless-steel tanks using natural and cultured yeast, with no malolactic fermentation. The wine spent nine months on lees without bâtonnage, was filled in August 2020, and was ready for sale in September 2020. Source vineyards were planted at 5,000–6,500 vines/ha; the cited 9,000 kg/ha figure is the legal maximum, not an actual wine-specific yield. The archive page reports a 260–350 m elevation range.
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.2 g/L
Total Acidity 4.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Riesling
Classification Smaragd
Region Wachau
Soil Different riesling-site soils, Including gneiss and loess over primary rock
Orientation South-Facing Hillside Terraces
Sites Selection of the producer's best Riesling sites
Fermentation Vessels Casks and stainless-steel tanks, 500–5,000 L depending on batch quantity
Pressing Method Pneumatic Press
Natural Yeast Yes
Bottling Date August 2020
Closure Natural Cork
Production Details Grapes were harvested entirely by hand, not destemmed, and given 1–4 hours of skin contact before pneumatic pressing. Fermentation lasted 5–15 days at 23–26°C in 500–5,000 L casks and stainless-steel tanks using natural and cultured yeast, with no malolactic fermentation. The wine spent nine months on lees without bâtonnage, was filled in August 2020, and was ready for sale in September 2020. Source vineyards were planted at 5,000–6,500 vines/ha; the cited 9,000 kg/ha figure is the legal maximum, not an actual wine-specific yield. The archive page reports a 260–350 m elevation range.
2016 Technical Specifications
Alcohol 14.0%
Residual Sugar 6.1 g/L
Total Acidity 6.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss, Löss over primary rock
Elevation 305.0 meters
Orientation South
Estate Grown Yes
Sites Multiple vineyards
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Pneumatic Press
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 7 months
Production Details Harvested by hand, no destemming, no carbonic maceration, pneumatic press, fermented in cask and stainless steel tanks for 5-15 days, 6-8 months on lees.
2015 Technical Specifications
Alcohol 14.0%
Residual Sugar 7.4 g/L
Total Acidity 6.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss, Löss over primary rock
Elevation 305.0 meters
Orientation South
Estate Grown Yes
Sites Multiple vineyards
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Pneumatic Press
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 7 months
Closure Natural Cork
Production Details Hand harvested, pressed with stems. Fermented in casks and stainless steel for 5-15 days. 6-8 months on the lees.
Critics Ratings 96
2014 Technical Specifications
Alcohol 13.5%
Residual Sugar 7.2 g/L
Total Acidity 7.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Riesling
Classification Smaragd
Region Wachau
Soil Gneiss and loess over primary rock
Orientation South
Fermentation Vessels Casks and stainless-steel tanks
Closure Screw Cap
Production Details Hand-harvested grapes were pressed with stems, fermented in casks and stainless steel for 5–15 days, and matured on lees for 6–8 months. The archive page reports vineyards at 260–350 m elevation.
Sources: www.circovino.com ↗ · Compare this vintage
Producer Information
Website
Address
Unterloiben 132, 3601 Dürnstein, Austria
Phone
+43 (0)2732 79355
Email
Owner
Emmerich Knoll III
Cellarmaster
Emmerich Knoll III