White wine · Niederösterreich · Classic line
Neuburger classic 2023
Nutty & fresh, with a hint of almond.
DAC TrophyThermenregion 2024
+2 more- Grape variety
- Neuburger
- Alcohol
- 12.3 % Vol.
- Residual sugar
- 3.3 g/ldry
- Acidity
- 5.6 g/l
How it tastes
nuttyfreshalmond note
Sweetness3.3 g/l · dry
Body12.3 % Vol.
Acidity5.6 g/l
Awards (3)
Thermenregion Wine Awards · Lower Austria State Wine Awards
Thermenregion Wine Awards · Lower Austria State Wine Awards
2025
- GoldThermenregion Wine Awards
2024
- DAC TrophyThermenregion
- GoldLower Austria State Wine Awards
Site
Niederösterreich
Niederösterreich
Batch 2023: 1.700 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 18.09.2023 · Ripeness at harvest 19 °KMW
Harvest 18.09.2023 · Ripeness at harvest 19 °KMW
- Origin
- Niederösterreich
- Harvest
- 18.09.2023
- Ripeness at harvest
- 19 °KMW
- Sulphur
- 38/95 mg/l (free / total)
- Alcohol
- 12.3 % Vol.
- Residual sugar
- 3.3 g/l
- Acidity
- 5.6 g/l
- Inspection number
- N 11139/24
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 · 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.
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.
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.
