Cellar

Harvest

handpicked

Fermentation

spontaneous

Malolactic Fermentation

yes

Spontaneous with Pied de Cuve

yes

Mash Fermentation

complete destemming | Stems: 0 % | 2 - 4 week(s)

Maturing

75 % | small oak barrel | used barrel | 12 month(s)

25 % | big oak barrel | 225 L | new barrel | 12 month(s)

Data

Wine Type

Still wine | red | dry

Alcohol

12 %

Residual Sugar

1 g/l

Acid

5 g/l

Certificates

organic, Bio-certified according to EU directives

Allergens

sulfites

Drinking Temperature

17 - 19 °C

Aging Potential

high

Optimum Drinking Year

2021 - 2030

Product Codes

EAN

9120040332181

Winery

Experience in making wine for more than a century, the excellent soil in Langenlois and various established varieties characterize our family-owned winery. Passionatly we expend a lot of effort every year to finish our wines with a personal touch, which is important to us. Working in line with nature out in the vineyards is self-evident for us. This is why we have pursued sustainable wine growing throughout decades and we had our estate certified organic in 2010.

Vineyard

The Austrian variety Sankt Laurent is descended from varieties of the Pinot family. Grown under cool climate conditions in Kamptal, on partly Loess soil in the south of Langenlois as well as bed rock dominated soils in the northern part.

Yield reduction throughout the year and precise canopy management leave us with juicy grapes for harvesting. We select only the healthy bunches, which are carefully destemmed and fermented as such: whole berries. Gentle extraction throughout fermentation and maturation in old French oak lead to a gentle, yet, profound wine.

Wine Making

Whole Berries fermented in open vats with just a view pump-overs to gently extract color. After pressing the wine was undergoing malolactic fermentation in old and new French oak.