White wine · Thermenregion DAC · Reserve line
Pinot gris reserve 2023
Amber shine, delicate toasted aromas & citrus notes.
Salon wine, 2nd placeSalon Österreich Wein 2025
+6 more- Grape variety
- Pinot gris
- Village
- Tattendorf
- Alcohol
- 14.1 % vol.
- Residual sugar
- 7.1 g/ldry
- Acidity
- 5.7 g/l
How it tastes
amber gleamdelicate roasted notescitrus notes
Sweetness7.1 g/l · dry
Body14.1 % vol.
Acidity5.7 g/l
Awards (7)
Thermenregion Wine Awards · Salon Österreich Wein · Lower Austria State Wine Awards · Weißwein Guide Austria
Thermenregion Wine Awards · Salon Österreich Wein · Lower Austria State Wine Awards · Weißwein Guide Austria
2026
- GoldThermenregion Wine Awards
2025
- Salon wine, 2nd placeSalon Österreich Wein
- DAC TrophyThermenregion
- GoldThermenregion Wine Awards
- GoldLower Austria State Wine Awards
- 95 ptsWeißwein Guide Austria
2024
- DAC TrophyThermenregion
Site
Village wine (Ortswein) Tattendorf · Thermenregion DAC
Village wine (Ortswein) Tattendorf · Thermenregion DAC
Village wine (Ortswein) from Tattendorf.
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 02.10.2023 · Ripeness at harvest 21.5 °KMW
Harvest 02.10.2023 · Ripeness at harvest 21.5 °KMW
- Origin
- Thermenregion DAC
- Harvest
- 02.10.2023
- Ripeness at harvest
- 21.5 °KMW
- Alcohol
- 14.1 % vol.
- Residual sugar
- 7.1 g/l
- Acidity
- 5.7 g/l
- Inspection number
- N 20536/24
Winemaking · Reserve 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.
Our only white reserve wine matures in three 300-litre barrels. A new one is added every year.
We don't do malolactic fermentation during the alcoholic fermentation but afterwards in the barrel, over the first winter. The wine lies on the fine lees while it happens. Often it isn't finished until February, sometimes not until May. Only then do we sulphur for the first time. That saves a considerable amount of sulphur.
