White wine · Niederösterreich · Selection line
Chardonnay selection 2023
Exotic fruit notes, full-bodied.
GoldLower Austria State Wine Awards 2025
- Grape variety
- Chardonnay
- Vineyard site
- Hutweide, Tattendorf
- Alcohol
- 13.3 % Vol.
- Residual sugar
- 5.4 g/ldry
- Acidity
- 5.8 g/l
How it tastes
exotic fruit notefull-bodied
Sweetness5.4 g/l · dry
Body13.3 % Vol.
Acidity5.8 g/l
Site
Ried Hutweide, Tattendorf · Niederösterreich
Ried Hutweide, Tattendorf · Niederösterreich
Ried Hutweide in Tattendorf. Batch 2023: 2,100 l.
Certificates
Bio Austria. The stricter Austrian organic guideline. Certified since 2019, conversion signed in 2016.
EU organic. Baseline standard, checked by accredited bodies.
Vegan. No animal-derived aids used in the cellar.
Values
Harvest 20.09.2023 · Ripeness at harvest 20.5 °KMW
Harvest 20.09.2023 · Ripeness at harvest 20.5 °KMW
- Origin
- Niederösterreich
- Harvest
- 20.09.2023
- Ripeness at harvest
- 20.5 °KMW
- Sulphur
- 31/97 mg/l (free / total)
- Energy value
- 328 kJ / 78 kcal per 100 ml
- Alcohol
- 13.3 % Vol.
- Residual sugar
- 5.4 g/l
- Acidity
- 5.8 g/l
- Inspection number
- N 20535/24
Shipping
Delivery within Austria: free from € 150 order value, below that € 14.90.
Delivery within Austria: free from € 150 order value, below that € 14.90.
- Packaging unit: Box of 6 (0.75 l) or box of 12 (0.375 l).
- Minimum order quantity: 6 bottles.
- Delivery within Austria: free from € 150 order value, below that € 14.90
- Delivery to Germany: € 19.90 up to 31.5 kg, above that on request.
- Delivery routes: around ten per year to the west and south of Austria.
- Discount for collection in Teesdorf.
Winemaking · Selection line
The destemmer plucks the berries off rather than threshing them, and a hose pump moves the mash into the press without crushing it.
The destemmer plucks the berries off rather than threshing them, and a hose pump moves the mash into the press without crushing it.
The destemmer plucks the berries off rather than threshing them, and a hose pump moves the mash into the press without crushing it.
Instead of sulphuring the must, we work with must yeasts. The whole mash passes through a tube heat exchanger to below 15 °C. That cool, it can stand for four to twelve hours. After pressing we stir up the must again and again for six hours.
Fining is done with pure potato protein: our cellar works one hundred percent vegan. We don't use flotation, but let everything settle in the cold room instead.
Fermentation is done with a single neutral sparkling wine yeast, which we prepare at the start of harvest and then pass on from tank to tank. It's neutral so you taste the vineyard, not the yeast.
About half matures in wooden casks (500 litres), the other half in stainless steel. The steel share keeps the malic acid and with it the freshness; the wood share goes through malolactic fermentation over the winter. In summer the two parts are blended. That gives the balance between malic and lactic acid.
These wines usually come out of the barrels at the end of July, and bottling takes place at the end of August.
Downloads
Data sheet A4 (PDF) · Official notice (PDF) · Barcodes: 0,75 l bottle, 0,375 l bottle · Back label (PDF)
Data sheet A4 (PDF) · Official notice (PDF) · Barcodes: 0,75 l bottle, 0,375 l bottle · Back label (PDF)
- Data sheet A4 — as of 01.10.2026PDF ↓
- Official notice — Test no. N 20535/24Open PDF ↗
- 0.75 l bottle — EAN 9120082712323
Barcode ↓QR ↓Back label ↓ - 0.375 l bottle — EAN 9120082712361
Barcode ↓QR ↓