Origin
Austria, Mittelburgenland, Horitschon
Quality grade
Österreichischer Qualitätswein
Site
Dürrau, Hochäcker
Site Type
plateau
Varietal
Merlot 60 % | 30 years
5000 plants/ha | 3500 liter/ha
Cabernet Sauvignon 40 % | 40 years
3500 plants/ha | 3000 liter/ha
Sea Level
260 m
Soil
loam
clay
iron
Cellar
Harvest
handpicked | October 15
Malolactic Fermentation
yes
Mazeration
3 day(s) | warm
Mash Fermentation
complete destemming | Stems: 0 % | 10 day(s) | 100 %
Fermentation Process
3 x | Duration: 10 days
Fermentation
spontaneous
wooden fermentation stand | 4000 L | used barrel | temperature control: yes | 15 - 25 °C
Maturing
large wooden barrel | 500 L | used barrel | 24 month(s)
Time on the Fine Yeast
24 month(s)
Bottling
natural cork | beginning/november 2015 | 6000 bottles
Data
Wine Type
Still wine | red | dry
Alcohol
13.1 %
Acid
5.7 g/l
Residual Sugar
1 g/l
Total Sulfur
19 mg
Certificates
organic, Demeter, respect - BIODYN, bio-dynamic, LACON
Allergens
sulfites
Drinking Temperature
17 - 18 °C
Aging Potential
high (15 years)
Optimum Drinking Year
2017 - 2027
Winery
Soil as the origin of life. Unbound yet deeply rooted.