Frivolo Gemischter Satz 2025
- White wine
- Gemischter Satz
- 2025
- off-dry
- Niederösterreich
Organic young wine with youthful freshness, finely musky.
Basic data
Values
10,3Vol-%
16,3g/l
5,3g/l
17°KMW
- free
- 34 mg/l
- total
- 113 mg/l
Wine description
Wine descriptionTasting notes according to data sheet: youthful freshness, delicately musky.
Site and soil
Site and soilRied Römerberg in Baden, Lower Austria. Gemischter Satz vineyard at the foot of the Römerberg. Batch 2025: 2,000 l.
Vinification
VinificationVintage 2025
Section titled “Vintage 2025”Serving suggestion
Serving suggestionAwards
Section titled “Awards”Certificates
CertificatesBio Austria. The stricter Austrian organic guideline, which goes beyond the EU organic regulation. No synthetic pesticides, reduced copper, cover cropping mandatory, restrained soil cultivation. Frühwirth has been certified since 2019, conversion was signed in 2016.
EU organic. The basis. Everything covered by Bio Austria, plus traceable control by accredited bodies.
Vegan. No animal-derived fining agents in the cellar.
Logistics
Section titled “Logistics”- 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 12 bottles.
- Delivery to Germany: €12 per case.
- Delivery routes: around ten per year to the west and south of Austria, personal delivery on request.
- Discount for collection in Teesdorf.
Downloads
Downloads
Winemaking · Classic line
95 percent of our grapes are picked by hand. The picker 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 entire mash passes through a tube heat exchanger down to under 15 °C — cool enough to let it stand for four to twelve hours. After pressing, we stir the must repeatedly over 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.
The wine stays on full lees until around December, is then racked and fined, and remains on fine lees until March. Bottling takes place at the end of March, beginning of April. No malolactic fermentation — the malic acid remains, and with it the freshness.