Rosé Pinot noir 2023
- White wine
- Pinot noir
- 2023
- off-dry
- Niederösterreich
Raspberry tones, sparkling acidity.
Basic data
Values
11,9Vol-%
12,7g/l
5,7g/l
19°KMW
- free
- 34 mg/l
- total
- 81 mg/l
Wine description
Wine descriptionTasting notes as per data sheet: raspberry tones, sparkling acidity.
Site and soil
Site and soilRied Hutweide in Teesdorf. Batch 2023: 2.000 l.
Vinification
VinificationVintage 2023
Section titled “Vintage 2023”Serving suggestion
Serving suggestionAwards
Section titled “Awards”- Gold 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: Case of 6 (0.75 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 11253/24Open PDF ↗
- 0.75 l bottle — EAN 9120082712118
Barcode ↓QR ↓
Winemaking · Classic 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.
The wine stays on full lees until around December, is then racked and fined, and remains on fine lees until March. Bottling takes place at the end of March, beginning of April. No malolactic fermentation — the malic acid remains, and with it the freshness.