Pinot gris reserve 2022
- White wine
- Pinot gris
- 2022
- dry
- Niederösterreich
Amber shine, delicate toasted aromas & citrus notes.
Basic data
Values
13,1Vol-%
1,0g/l
4,8g/l
19,5°KMW
- free
- 36 mg/l
- total
- 88 mg/l
Wine description
Wine descriptionTasting notes according to data sheet: amber shine, delicate toasty aromas & citrus notes.
Site and soil
Site and soilRied Rotes Kreuz in Teesdorf. Batch 2022: 1.050 l.
Vinification
VinificationVintage 2022
Vintage 2022Serving suggestion
Serving suggestionAwards
Section titled “Awards”- Grand Gold winner — 99 pts Organic Wine Award
- Gold Niederösterreich
- Top 100 Thermenregion
Certificates
CertificatesBio 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.
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:
- Delivery routes: around ten per year to the west and south of Austria.
- Discount for collection in Teesdorf.
Downloads
Downloads- Official notice — Test no. N 20844/23Open PDF ↗
- 0.75 l bottle — EAN 9120082712002
Barcode ↓QR ↓ - 0.375 l bottle — EAN 9120082712019
Barcode ↓QR ↓
Winemaking · Reserve 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.
Our only white reserve wine matures in 300-litre barrels — three in total, with one new one added each year.
We carry out malolactic fermentation not during fermentation but afterwards in the barrel, over the first winter. The wine rests on the fine lees during this time. Malolactic fermentation is often only finished in February, sometimes not until May — and only then do we add sulphur for the first time. This saves a considerable amount of sulphur.