Alcohol 10.3 % Vol. Residual sugar 16.3 g/l (off-dry) Acidity 5.3 g/l Ripeness at harvest 17 °KMW Energy value 275 kJ / 66 kcal per 100 ml Sulphur free 34 mg/l, total 113 mg/l

White wine · Niederösterreich · Classic line

Frivolo Gemischter Satz 2025

Organic young wine with youthful freshness, finely musky.

GoldLower Austria State Wine Awards 2026

€ 11,40€ 15,20 / litre

Minimum order 6 bottles · Go to shop →

Grape variety: Gemischter Satz
Vineyard site: Römerberg, Baden
Alcohol: 10.3 % Vol.
Residual sugar: 16.3 g/loff-dry
Acidity: 5.3 g/l

How it tastes

youthful freshnessdelicately muscat-scented

Sweetness16.3 g/l · off-dry

Body10.3 % Vol.

Acidity5.3 g/l

Site

Ried Römerberg, Baden · Niederösterreich

Ried Römerberg in Baden, Lower Austria. Gemischter Satz vineyard at the foot of the Römerberg. Batch 2025: 2,000 l.

View the vineyard site on riedenkarten.at

Certificates

Bio 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.

Values

Harvest 09.09.2025 · Ripeness at harvest 17 °KMW

Origin: Niederösterreich
Harvest: 09.09.2025
Ripeness at harvest: 17 °KMW
Sulphur: 34/113 mg/l (free / total)
Energy value: 275 kJ / 66 kcal per 100 ml
Alcohol: 10.3 % Vol.
Residual sugar: 16.3 g/l
Acidity: 5.3 g/l
Inspection number: N 22211/25

Shipping

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, personal delivery on request.
Discount for collection in Teesdorf.

Winemaking · Classic line

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.

The wine stays on the gross lees until about December, is then racked and fined and lies on the fine lees until March. Bottling is at the end of March, beginning of April. There is no malolactic fermentation. So the malic acid stays, and with it the freshness.