Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2024 / 750ml | CHF 37.00 | topwines.ch ↗ |
Latest Technical Specifications · 2024
Grape Varieties Riesling
Riesling100%
Region Wachau
Soil Primary rock with löss components
Orientation South
Sites Ried Loibenberg
Fermentation Vessels Stainless Steel, Oak Cask
Closure Natural Cork
Production Details From Ried Loibenberg vineyard. Hand harvested, fermented in cask and stainless steel, lees aging 6-8 months without bâtonnage.
Critics Ratings Falstaff: 93
Falstaff93
2024 Technical Specifications
Grape Varieties Riesling
Riesling100%
Region Wachau
Soil Primary rock with löss components
Orientation South
Sites Ried Loibenberg
Fermentation Vessels Stainless Steel, Oak Cask
Closure Natural Cork
Production Details From Ried Loibenberg vineyard. Hand harvested, fermented in cask and stainless steel, lees aging 6-8 months without bâtonnage.
Critics Ratings Falstaff: 93
Falstaff93
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.3 g/L
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Riesling
Classification Smaragd
Region Wachau
Soil Sandy loess with gneiss components
Sites Loiben; no single vineyard
Vine Age 25
Fermentation Vessels Cask and stainless-steel tank, 500–4,500 L depending on batch quantity
Pressing Method Pneumatic Press After No Destemming And 1–4 Hours Of Skin Contact
Natural Yeast Yes
Bottling Date August 2020
Closure Natural Cork
Production Details Foot-of-mountain fruit at 220–240 m; planting density 3,500–4,000 vines/ha. Grapes were entirely hand harvested, not destemmed, given 1–4 hours of skin contact and pneumatically pressed. Fermentation lasted 5–15 days at 23–26°C. The wine spent nine months on lees without bâtonnage and was ready for sale in September 2020. Actual yield was set according to growing conditions and variety; the sheet states only a legal maximum of 9,000 kg/ha, not this wine's realized yield.
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.2 g/L
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Riesling
Classification Smaragd
Region Wachau
Soil Alluvial and sandy loess
Orientation South
Fermentation Vessels Casks and stainless steel
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and fermented with cultured and natural yeast in casks and stainless steel for 5–15 days at 23–26°C; aged 6–8 months on lees and one month in bottle before release. The archive gives an elevation range of 220–240 m.
Sources: www.circovino.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.9 g/L
Total Acidity 7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Alluvial, Sandy löss
Elevation 230.0 meters
Orientation South
Estate Grown Yes
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Bottle Aging 1 month
Lees Aging 7 months
Closure Natural Cork
Production Details Hand harvest, fermented with cultured and natural yeast in casks and stainless steel for 5-15 days at 23-26 deg. 6-8 months on the lees, bottle aged for 1 month prior to release.
2015 Technical Specifications
Alcohol 13.0%
Residual Sugar 3 g/L
Total Acidity 6.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Alluvial, Sandy löss
Elevation 230.0 meters
Orientation South
Estate Grown Yes
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Bottle Aging 1 month
Lees Aging 7 months
Closure Natural Cork
Production Details Hand harvest, fermented with cultured and natural yeast in casks and stainless steel for 5-15 days at 23-26 deg. 6-8 months on the lees, bottle aged for 1 month prior to release.
2013 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.2 g/L
Total Acidity 7.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Riesling
Classification Smaragd
Region Wachau
Soil Alluvial and sandy loess
Orientation South
Fermentation Vessels Casks and stainless steel
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and fermented with cultured and natural yeast in casks and stainless steel for 5–15 days at 23–26°C; aged 6–8 months on lees and one month in bottle before release. The archive gives an elevation range of 220–240 m.
Sources: www.circovino.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 13.0%
Residual Sugar 4 g/L
Total Acidity 6.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Riesling
Classification Smaragd
Region Wachau
Soil Alluvial and sandy loess
Orientation South
Fermentation Vessels Casks and stainless steel
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and fermented with cultured and natural yeast in casks and stainless steel for 5–15 days at 23–26°C; aged 6–8 months on lees and one month in bottle before release. The archive gives an elevation range of 220–240 m.
Sources: www.circovino.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2024 / 750ml | CHF 37.00 | topwines.ch ↗ |
| Shop price | 2024 / 750ml | CHF 39.00 | gerstl.ch ↗ |
| Shop price | — / 750ml | CHF 288.00Recorded amount · package unit unverified | weingenuss.ch ↗ |
Producer Information
Website
Address
Unterloiben 132, 3601 Dürnstein, Austria
Phone
+43 (0)2732 79355
Email
Owner
Emmerich Knoll III
Cellarmaster
Emmerich Knoll III