Red wine · Niederösterreich · Classic line
Pinot noir classic 2025
The first Pinot noir in our Classic line. Light, juicy, serve lightly chilled.
- Alcohol
- 11.5 % vol.
- Residual sugar
- 4.2 g/ldry
- Acidity
- 5.1 g/l
How it tastes
palejuicy
Sweetness4.2 g/l · dry
Body11.5 % vol.
Acidity5.1 g/l
Wine description
From our wine price list: The first Pinot noir in our Classic line. Light, juicy, serve slightly chilled.
From our wine price list: The first Pinot noir in our Classic line. Light, juicy, serve slightly chilled.
From our wine price list: The first Pinot noir in our Classic line. Light, juicy, serve slightly chilled.
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
Ripeness at harvest 18.5 °KMW
Ripeness at harvest 18.5 °KMW
- Origin
- Niederösterreich
- Ripeness at harvest
- 18.5 °KMW
- Sulphur
- 30/74 mg/l (free / total)
- Energy value
- 287 kJ / 69 kcal per 100 ml
- Alcohol
- 11.5 % vol.
- Residual sugar
- 4.2 g/l
- Acidity
- 5.1 g/l
- Inspection number
- N 17198/26
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.
After fermentation the wine stays on the skins for ten to twenty days. Then it is pressed. After two days of settling it goes straight into the barrel.
Aged on the fine lees and bottled early so the wines are drinkable young.
Downloads
Data sheet A4 (PDF) · Barcodes: 0,75 l bottle, 0,375 l bottle, case of 6 (0,75 l) · Back label (PDF)
Data sheet A4 (PDF) · Barcodes: 0,75 l bottle, 0,375 l bottle, case of 6 (0,75 l) · Back label (PDF)
