Pinot noir reserve 2021
- Red wine
- Pinot noir
- 2021
- dry
- Niederösterreich
Delicately bitter roasted notes, distinctly Burgundian.
Basic data
Values
13,7Vol-%
1,0g/l
5,4g/l
21°KMW
- free
- 29 mg/l
- total
- 57 mg/l
Wine description
Wine descriptionTasting notes according to data sheet: delicately dry toasty aromas, distinctly Burgundian.
Site and soil
Site and soilRied Hutweide in Teesdorf. Batch 2021: 1.600 l.
Vinification
VinificationVintage 2021
Section titled "Vintage 2021"Serving suggestion
Serving suggestionAwards
Section titled “Awards”- Gold Niederösterreich
- Gold Thermenregion
- DAC Trophy
- Top 100 Thermenregion
- 90 pts Falstaff
- 95 pts Organic Wine Award
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
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.
After fermentation, the wine stays on the skins for ten to twenty days. It's then pressed, left to settle for two days — and goes straight into the barrel.
Depending on the variety, 20 to 80 percent new barrels are used: more for full-bodied varieties such as Merlot, Cabernet and Syrah, less for Pinot noir and St. Laurent. The vintage also plays a role.
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.
The wine stays on the fine lees in the barrel until shortly before bottling.