Origin
Austria, Kamptal DAC, Langenlois
Quality grade
Kamptal DAC Reserve
Site
Langenloiser Spiegel
Site Type
hillside
Varietal
Grüner Veltliner 100 % | 43 - 53 years
Geografical Orientation
south east
Sea Level
290 - 300 m
Soil
loess | medium
sandy | little
Vineyard Site
Ried Spiegel is located in the south of Langenlois on the way to the next village Gobelsburg. The soil consists of several layers of loess soil from different climatic phases. The highly limy soil contains a very balanced mixture of minerals. These excellent conditions are the basis for our Grüner Veltliner Spiegel.
Weather / Climate
Climate
continental
Rainfall 2019
450 mm
Cellar
Malolactic Fermentation
yes
Mazeration
completely destemmed | 12 hour(s)
Fermentation
spontaneous with pied de cuve
oak barrel | 1200 L | used barrel | 17 - 23 °C
large wooden barrel | 500 L | used barrel | 17 - 23 °C
Maturing
large wooden barrel | 500 L | used barrel | 12 month(s)
Bottling
natural cork
SO2 added: 40 mg
Data
Wine Type
Still wine | white | dry
Alcohol
13.5 %
Residual Sugar
2.3 g/l
Acid
5.1 g/l
Certificates
organic
Allergens
sulfites
Drinking Temperature
12 - 14 °C
Aging Potential
high (25 years)
Product Codes
EAN
9120040333188
Wine Description
Fine herbal scent, minarality in the nose; complex; powerful body, good aging potential
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
In the south east of Langenlois, towards the neigbouring village Gobelsburg, the hill and single vineyard (Ried) Spiegel is located. Loess soil with a slightly higher amout of sand makes up most of the soil structure. Old vines with lower annual yealds deliver very concentrated berries, which are selected by hand before reaching the cellar.
Wine Making
After gently pressing the grapes, the juice runs freely into pre-used big wooden barrels made from Austrian oak. The wine remains there on its full lees until its bottled with a minimum of intervention. This means very late and low sulfer addition, long yeast contact and making use of gravitation.