Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2024 / 750ml | CHF 37.00 | topwines.ch ↗ |
Latest Technical Specifications · 2020
Alcohol 13.0%
Residual Sugar 1.8 g/L
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Chardonnay
Classification Smaragd
Region Wachau
Soil Floodplain with sandy loess and gneiss components
Vine Age 30
Fermentation Vessels Cask and stainless-steel tank, 500–2,000 L depending on batch quantity
Pressing Method Pneumatic Press
Natural Yeast Yes
Bottling Date August 2021
Closure Natural Cork
Production Details Village wine from flatland and the foot of the mountain at 220–240 m; planting density is 3,500–4,000 vines/ha. The wine is described as having no wood influence. Grapes were harvested entirely by hand, not destemmed, given 1–4 hours of skin contact, and fermented for 5–15 days at 23–26°C. Lees maturation lasted nine months without bâtonnage. Yield varies with growing conditions and variety; the sheet states only the legal maximum of 9,000 kg/ha, not the wine's actual yield. Release readiness was September 2021; approval number N 17876/21.
Critics Ratings 93
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.8 g/L
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Chardonnay
Classification Smaragd
Region Wachau
Soil Floodplain with sandy loess and gneiss components
Vine Age 30
Fermentation Vessels Cask and stainless-steel tank, 500–2,000 L depending on batch quantity
Pressing Method Pneumatic Press
Natural Yeast Yes
Bottling Date August 2021
Closure Natural Cork
Production Details Village wine from flatland and the foot of the mountain at 220–240 m; planting density is 3,500–4,000 vines/ha. The wine is described as having no wood influence. Grapes were harvested entirely by hand, not destemmed, given 1–4 hours of skin contact, and fermented for 5–15 days at 23–26°C. Lees maturation lasted nine months without bâtonnage. Yield varies with growing conditions and variety; the sheet states only the legal maximum of 9,000 kg/ha, not the wine's actual yield. Release readiness was September 2021; approval number N 17876/21.
Critics Ratings 93
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.5 g/L
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Chardonnay
Classification Smaragd
Region Wachau
Soil Sandy loess with gneiss components
Orientation South
Vine Age 30
Fermentation Vessels Cask and stainless-steel tank, 500–1,500 L depending on batch quantity
Pressing Method Pneumatic Press
Natural Yeast Yes
Bottling Date August 2020
Closure Natural Cork
Production Details This is not a single-vineyard wine. Planting density is 3,500–4,000 vines/ha. Grapes were harvested entirely by hand, not destemmed, given 1–4 hours of skin contact, and fermented for 5–15 days at 23–26°C. Lees maturation lasted nine months without bâtonnage. Yield varies with growing conditions and variety; 9,000 kg/ha is identified only as the legal maximum. Release readiness was September 2020; approval number N 16532/20.
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.3 g/L
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Chardonnay
Classification Smaragd
Region Wachau
Soil Sandy loam and loess
Orientation South
Vine Age 30
Fermentation Vessels Cask and stainless-steel tank
Pressing Method Pneumatic Press
Closure Natural Cork
Production Details Fruit came from flatland under a Pannonian climate. Grapes were not destemmed, received 1–4 hours of skin contact, and fermented for 5–15 days at 23–26°C. Lees maturation lasted nine months without bâtonnage.
Sources: www.circovino.com ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties Chardonnay
Classification Smaragd
Region Wachau
Soil Alluvial soil and sandy loess
Vine Age 30
Fermentation Vessels Cask and stainless-steel tank, 500–2,000 L depending on batch quantity
Pressing Method Pneumatic Press
Natural Yeast Yes
Production Details Fruit came from different vineyards on flatland and at the foot of the mountain, at 220–240 m. Training was modified Moser, with 3,500–4,000 vines/ha and 2.40–2.80 m row spacing. Harvest was by hand, with green harvest if necessary. Grapes were not destemmed, received skin contact, and fermented for 5–15 days at 23–26°C. The sheet states a varying yield policy and a legal maximum of 9,000 kg/ha rather than an actual vintage yield.
2015 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.1 g/L
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Chardonnay
Classification Smaragd
Region Wachau
Soil Sandy loam and loess
Orientation South
Vine Age 30
Fermentation Vessels Cask and stainless-steel tank
Pressing Method Pneumatic Press
Closure Natural Cork
Production Details Fruit came from flatland under a Pannonian climate. Grapes were not destemmed, received 1–4 hours of skin contact, and fermented for 5–15 days at 23–26°C. Lees maturation lasted six to eight months.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2024 / 750ml | CHF 37.00 | topwines.ch ↗ |
Producer Information
Website
Address
Unterloiben 132, 3601 Dürnstein, Austria
Phone
+43 (0)2732 79355
Email
Owner
Emmerich Knoll III
Cellarmaster
Emmerich Knoll III