White wine · Thermenregion DAC · Classic line
Neuburger classic 2025
Nutty & fresh, notes of almond. Thermenregion DAC.
GoldLower Austria State Wine Awards 2026
- Grape variety
- Neuburger
- Alcohol
- 11.5 % vol.
- Residual sugar
- 5.3 g/ldry
- Acidity
- 6.2 g/l
How it tastes
nuttyfreshalmond note
Sweetness5.3 g/l · dry
Body11.5 % vol.
Acidity6.2 g/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 16.09.2025 · Ripeness at harvest 18 °KMW
Harvest 16.09.2025 · Ripeness at harvest 18 °KMW
- Origin
- Thermenregion DAC
- Harvest
- 16.09.2025
- Ripeness at harvest
- 18 °KMW
- Sulphur
- 37/100 mg/l (free / total)
- Energy value
- 286 kJ / 68 kcal per 100 ml
- Alcohol
- 11.5 % vol.
- Residual sugar
- 5.3 g/l
- Acidity
- 6.2 g/l
- Inspection number
- N 10640/26
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.
Downloads
Data sheet A4 (PDF) · Official notice (PDF) · Barcodes: 0,75 l bottle, 0,375 l bottle, case of 6 (0,75 l) · Back label (PDF)
Data sheet A4 (PDF) · Official notice (PDF) · Barcodes: 0,75 l bottle, 0,375 l bottle, case of 6 (0,75 l) · Back label (PDF)
- Data sheet A4 — as of 01.10.2026PDF ↓
- Official notice — Inspection no. N 10640/26Open PDF ↗
- 0.75 l bottle — EAN 9120082712859
Barcode ↓QR ↓Back label ↓ - 0.375 l bottle — EAN 9120082712866
Barcode ↓QR ↓Back label ↓ - Case of 6 (0.75 l) — EAN 9120082712873
Barcode ↓QR ↓