Ried Kittmannsberg Grüner Veltliner 2019

Kamptal DAC, Lagenwein, Riedenwein
Ried Kittmannsberg Grüner Veltliner 2019
organic
Origin
Austria, Kamptal, Langenlois
Quality grade
Kamptal DAC, Lagenwein
Site
Single-Vineyard Kittmannsberg
Normal Classification
Riedenwein
Site Type
terraces
Varietal
Grüner Veltliner 100 % | 41 years
Geografical Orientation
south, south west
Soil
loess | large
calcareous | medium
Vineyard Site
The vineyard (Ried) Kittmannsberg is located in the west of Langenlois. It is a very deep and calcareous loess soil that shapes this vineyard terrace. The u-shaped form prevents the vines from wind which leads to a special micro climate that characterizes our Grüner Veltliner. Our vineyard is located on the top of the Kittmannsberg and is in the family’s possession for decades now.

Weather / Climate

Climate
continental

Cellar

Malolactic Fermentation
no
Spontaneous with Pied de Cuve
yes
Fermentation
spontaneous
Grüner Veltliner | steel tank | 100 %
Maturing
steel tank

Data

Wine Type
Still wine | white | dry
Alcohol
13.5 %
Residual Sugar
1.4 g/l
Acid
5.8 g/l
Certificates
organic
Allergens
sulfites
Drinking Temperature
10 - 12 °C
Aging Potential
medium (10 years)

Wine Description

Spicy and lean Grüner Veltliner in the nose, middle-weight body, elegant finish

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.

Zusätzliche Infos zum Wein und seiner Entstehung

Nach dem Rebeln rasten die Beeren ein paar Stunden auf der Maische um genügend Würzigkeit und Traubentannin in die Gärung mitzunehmen. Nach groben Absetzten geht es naturtrüb in die Gärung, die spontan einsetzt und bei den natürlich kühlen Temperaturen im Erdkeller abläuft. Dannach bleibt der Wein noch bis ins Frühjahr auf der Vollhefe und wird erst kurz vor der Abfüllung im Spätsommer filtriert.