Red Fruit, Citrus Fruit, and Pepper / Spice, Toasted and Sweet Spice
BODY: Medium -
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)
Origin: Burgenland, Austria
Grape Varietals:
Pinot Noir (Pinot Nero)
Winemaking:
Organic
Crushed, Wild yeast, and Malolactic Fermentation
Maturation: 19-24 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Hard Cheeses & Charcuterie. Roast Chicken. Pork Chops
ASIAN FOOD PAIRING
Typical soils of the Leithaberg are mica schist and "Leithakalk" which give the wines depth and a unique mineral note. Cool nights paired with numerous hours of sunshine, proximity to Lake Neusiedl and forested slopes of the Leitha Mountains, are all factors which contribute to the lively freshness of these wines.
Their vineyards are located in the districts of Sankt Margarethen, Rust, Sankt Georgen, Eisenstadt, Grosshöflein and Oslip. Structure and depth dominate the characteristics of these wines, presenting a clear impression of the potential of the varying districts.
Grape Varietals & Region: 100% Pinot Noir from Grosshöflein, Leithaberg, Austria. Vines of up to 45 years old, grown on loamy black soil on shell limestone
Taste Profile: Medium ruby with a dark core and typical rim brightening. In the nose fine Burgundy notes of wild strawberries and cherries, underlaid with blood oranges and marzipan. The elegant wood note adds complexity. Very elegant and delicate on the palate, the silky tannins and the powerful body provide a great structure.
Winemaking Process: The grapes from our best vineyards are carefully hand-picked and checked again on sorting tables at the winery. The must is first cold macerated for 5 days to extract colour and fruit. The must ferments for 18 days in large 5,500-litre wooden fermenters at 24 to 28 degrees Celsius. This is followed by 14 months of ageing in mostly used 500-litre barrels. After bottling, the wine is left in the bottle for another year to further harmonise.
