Alcohol 12.3 % Vol. Residual sugar 5.3 g/l (dry) Acidity 6.0 g/l Ripeness at harvest 19 °KMW Energy value 304 kJ / 73 kcal per 100 ml Sulphur free 41 mg/l, total 107 mg/l

White wine · Thermenregion DAC · Classic line

Neuburger classic 2024

Nutty & fresh, notes of almond. Thermenregion DAC.

DAC TrophyThermenregion 2025

+1 more

€ 11,40€ 15,20 / litre

Minimum order 6 bottles · Go to shop →

Grape variety: Neuburger
Alcohol: 12.3 % Vol.
Residual sugar: 5.3 g/ldry
Acidity: 6.0 g/l

How it tastes

nuttyfreshalmond note

Sweetness5.3 g/l · dry

Body12.3 % Vol.

Acidity6.0 g/l

Awards (2)

Thermenregion · Weißwein Guide Austria

2025

DAC TrophyThermenregion
91 ptsWeißwein Guide Austria

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 03.09.2024 · Ripeness at harvest 19 °KMW

Origin: Thermenregion DAC
Harvest: 03.09.2024
Ripeness at harvest: 19 °KMW
Sulphur: 41/107 mg/l (free / total)
Energy value: 304 kJ / 73 kcal per 100 ml
Alcohol: 12.3 % Vol.
Residual sugar: 5.3 g/l
Acidity: 6.0 g/l
Inspection number: N 14739/25

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.