Latest Technical Specifications · 2020
Alcohol 13.5%
Residual Sugar 1.7 g/L
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Gelber Traminer
Classification Smaragd
Region Wachau
Soil Floodplain and sandy loess with gneiss components
Fermentation Vessels Casks and stainless-steel tanks of 500–1,500 L, depending on batch quantity
Pressing Method Pneumatic Press After No Destemming And 8–10 Hours Of Skin Contact
Natural Yeast Yes
Bottling Date August 2021
Closure Natural Cork
Production Details Loiben/Wachau DAC fruit from flat land and stone terraces; conventional viticulture; planting density 3,500–5,500 vines/ha; 100% hand harvested; no destemming; 8–10 hours of skin contact followed by pneumatic pressing; natural and cultured yeast; fermentation for 5–15 days at 23–26°C in 500–1,500 L casks and stainless-steel tanks; no malolactic fermentation; nine months on the lees without bâtonnage; filled in August 2021 and ready for sale in September 2021. The sheet says yield varies with growing conditions and variety and separately notes a legal maximum of 9,000 kg/ha; this is not presented as the wine’s actual yield.
Critics Ratings 94 points — Falstaff 2022/2023
Vintages
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.7 g/L
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Gelber Traminer
Classification Smaragd
Region Wachau
Soil Floodplain and sandy loess with gneiss components
Fermentation Vessels Casks and stainless-steel tanks of 500–1,500 L, depending on batch quantity
Pressing Method Pneumatic Press After No Destemming And 8–10 Hours Of Skin Contact
Natural Yeast Yes
Bottling Date August 2021
Closure Natural Cork
Production Details Loiben/Wachau DAC fruit from flat land and stone terraces; conventional viticulture; planting density 3,500–5,500 vines/ha; 100% hand harvested; no destemming; 8–10 hours of skin contact followed by pneumatic pressing; natural and cultured yeast; fermentation for 5–15 days at 23–26°C in 500–1,500 L casks and stainless-steel tanks; no malolactic fermentation; nine months on the lees without bâtonnage; filled in August 2021 and ready for sale in September 2021. The sheet says yield varies with growing conditions and variety and separately notes a legal maximum of 9,000 kg/ha; this is not presented as the wine’s actual yield.
Critics Ratings 94 points — Falstaff 2022/2023
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 5.1 g/L
Total Acidity 4.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Gelber Traminer
Classification Smaragd
Region Wachau
Soil Alluvial, Primary rock and loess
Closure Natural Cork
Production Details Hand harvested; fermentation or vessel residence described as 5–15 days in cask and stainless-steel tank; nine months on the lees. The page associates the wine with vineyards at 220–360 meters, alluvial/primary-rock/loess soils and a Pannonian climate.
Producer Information
Website
Address
Unterloiben 132, 3601 Dürnstein, Austria
Phone
+43 (0)2732 79355
Email
Owner
Emmerich Knoll III
Cellarmaster
Emmerich Knoll III