Quality grade
Beerenauslese, Auslese, Qualitätswein, Auslese
Normal Classification
1er Cru, 1er Cru
Varietal
Alicante Bouschet 11 % | 20 - 25 years
100 - 120 plants/ha | 300 - 350 liter/ha
Blauer Wildbacher 12 % | 11 - 12 years
12 - 12 plants/ha | 100 - 120 liter/ha
Botrytis: 12 %
Blauburger 78 % | 5 - 7 years
100 - 101 plants/ha | 200 - 220 liter/ha
Alicante Bouschet 12 %
Cellar
Harvest
mechanical | June 11 - July 12 | 12 kg cask
handpicked
handpicked | middle/april - end/april | 30 kg cask
Grape Sorting
mechanical
Malolactic Fermentation
no
Sulfur Added
grapes
Whole Grape Pressing
no
Mazeration
11 hour(s) | 11 °C | warm | with stems: yes
12 day(s) | 13 °C | warm
16 hour(s) | 17 °C | in the press
Skin Contact
1 - 2 day(s)
2 - 3
3 - 4 month(s)
Juice Extraction
yes | 30 % | Alicante Bouschet
yes | 14 % | Blauer Wildbacher
56 %
Mash Fermentation
squashed | Stems: 0 % | 12 - 13 hour(s) | 12 %
squashed | Stems: 0 % | 18 - 19 hour(s) | 11 %
complete destemming | Stems: 0 % | 2 - 3 day(s) | 11 %
Press
March 6, 2019 | manual | drained juice | 5 hours | Max Pressure: 1 bar | 20 %
March 9, 2019 | mechanical | first press | 8 hours | Max Pressure: 3 bar | 40 %
March 22, 2019 | mechanical | second press | 10 hours | Max Pressure: 3 bar | 20 %
Fermentation Process
pump over | 5 - 7 x week | Duration: 12 days
12 - 13 x
Fermentation
spontaneous with pied de cuve
Pre Clarification: yes | strong | Enzymes Used: yes
Alicante Bouschet | small wooden barrel | 150 L | new barrel | 1 - 2 day(s) | temperature control: yes | 23 - 25 °C | 20 %
Fermentation Stop: By cooling At Residual Sugar 1 g/L
Pre Clarification: no
Blauer Wildbacher | stainless steel tank | 12 L | used barrel | 3 - 4 day(s) | temperature control: yes | 12 - 13 °C | 55 %
Pre Clarification: yes | soft | 10 hours | Enzymes Used: no
Blauburger | large wooden barrel | 500 L | used barrel | 3 - 4 month(s) | 12 - 13 °C | 40 %
Fermentation Stop: By cooling At Residual Sugar 2 g/L
Filter
layer filtration
Second Fermentation
Feb. 20, 2019 | Bottle
Sugar Type: must | 12 g
Yeast Type: must | 12 g
March 15, 2019
Sugar Type: rectified concentrated grape must | 2 g
Yeast Type: must | 10 g
Yeast Type: selected yeast
Pet-Nat
Residual sugar at bottling - density 12 on Jan. 26, 2019
Disgorgement
Feb. 1, 2019 | cold | mechanical
Storage Time: 12 months
Riddling
manual
Dosage
12 g/L must
Maturing
12 % | steel tank | 12 L | used barrel | 12 - 12 month(s) | Alicante Bouschet
87 % | small wooden barrel | 12 L | used barrel | 12 - 122 month(s) | Blauer Wildbacher
90 % | large wooden barrel | 500 L | used barrel | 10 month(s) | Blauburger
Time on the Full Yeast
1 - 43 month(s) | Alicante Bouschet
24 - 25 week(s) | Blauer Wildbacher
15 - 22 week(s) | Blauburger
Time on the Fine Yeast
5 - 5 month(s) | Alicante Bouschet
4 - 5 day(s) | Blauer Wildbacher
1 - 11 week(s) | Blauburger
Bottling
Origine by DIAM | end/april 2017 | 1 cases/12
Certification
Yes
Deacidification
no
Acidification
no
Data
Wine Type
Still wine | red | dry
Alcohol
1.12 %
Residual Sugar
2.3 g/l
Residual Sugar
< 1 g/l
PH Value
< 7
Acid
3 g/l
Histamine
5 mg/l
Certificates
organic
Allergens
eggs, gluten, sulfites
Drinking Temperature
19 - 22 °C
Aging Potential
small
Optimum Drinking Year
1988 - 3000
Awards
Falstaff
96
AWC Vienna
seal of approval
James Suckling
20
Buying Sources
Döllerers Enoteka
Austria, http://www.doellerer.at
Product Codes
EAN
123
EAN / carton 6
333
Wine Description
Der sehr fruchtige Cuvee glänzt durch sein goldenes Aroma und durch den Duft der an frischen Morgentau erinnert.
Winery
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