2021 Technical Specifications
Alcohol 12.7%
Residual Sugar 0.7 g/L
pH 3.4
Total Acidity 5.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grüner Veltliner
Region Wachau
Sites Buschenberg, Loibenberg and a small part of Hochrain
Pressing Method Pressed After More Than Three Weeks Of Fermentation With The Skins
Extended Maceration Yes
Production Details The producer describes extended fermentation with the skins followed by pressing and maturation in small wooden barrels. Grapes are sourced from Buschenberg and Loibenberg with a small part from Hochrain; these vineyards are worked by hand without tractors. No exact ageing duration is proposed because the page's six-year-ageing sentence is internally inconsistent with its separate 2015 late-bottling note.
Sources: veyder.malberg.at ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.9%
Residual Sugar 1 g/L
pH 3.3
Total Acidity 4.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Grüner Veltliner
Classification Wein aus Österreich
Region Wachau
Soil Mica schist, Gneiss and loess
Harvest Dates Late September to mid-October
Sites Buschenberg, Hochrain and Weitenberg
Fermentation Vessels Fermentation vat
Pressing Method Whole Berries Were Pressed After Skin Fermentation, And The Press Fraction Was Blended Back
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 300
Used Oak Only Yes
Bottling Date Mid-May 2017
Contains Added Sulfites Yes
Extended Maceration Yes
Closure Natural Cork
Production Volume 1,700 bottles
Bottles1,700
Production Details Hand-picked from terraces at 250–300 m, with vines aged 10–45 years, into 15 kg containers. The sheet reports 96 hours of cold maceration at 10°C without stems, followed by complete destemming with 5% stems, spontaneous fermentation in vat for 10 days and manual punch-down three times daily. Its table separately reports four weeks of skin contact and 10 days of mash fermentation, while its narrative says almost three weeks of total maceration; no exact canonical maceration duration is proposed. The wine matured for 15 months in used 300 L cigar-shaped oak barrels; the press fraction was blended back. There was no temperature control, acidification or deacidification.
2015 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
pH 3.4
Total Acidity 5.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Grüner Veltliner
Classification Wein aus Österreich
Region Wachau
Soil Mica schist, Gneiss and loess
Sites Buschenberg, Hochrain and Weitenberg
Fermentation Vessels Fermentation vat
Pressing Method Whole Berries Were Pressed After Skin Fermentation, And The Press Fraction Was Blended Back
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 300
Used Oak Only Yes
Bottling Date Autumn 2021
Contains Added Sulfites Yes
Extended Maceration Yes
Closure Natural Cork
Production Volume 700 bottles
Bottles700
Production Details Late-release specification: hand-picked into 15 kg containers from terraced vineyards at 250–300 m, with vines aged 9–44 years. The table reports complete destemming with 5% stems, four weeks of skin contact, 27 days of mash fermentation, spontaneous fermentation in vat for 10 days and manual punch-down three times daily for five days; its narrative instead says almost three weeks of total maceration, so no exact canonical maceration duration is proposed. The wine matured for 72 months in used 300 L small cigar-shaped oak barrels without bâtonnage; the press fraction was blended back.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2615547 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Viessling 52, A-3620 Spitz/Danube, Austria
Phone
+43 664 164 1168
Email
Owner
Peter Veyder-Malberg