Rotgipfler selection 2023
- White wine
- Rotgipfler
- 2023
- dry
- Niederösterreich
Robust balance, ripe stone-fruit notes.
Basic data
Values
12,9Vol-%
6,7g/l
5,9g/l
20°KMW
- free
- 40 mg/l
- total
- 88 mg/l
Wine description
Wine descriptionTasting notes as per data sheet: robust balance, ripe stone fruit notes.
Site and soil
Site and soilRied Am Tiefenweg in Leobersdorf. Batch 2023: 2,100 l.
Vinification
VinificationVintage 2023
Section titled “Vintage 2023”Serving suggestion
Serving suggestionAwards
Section titled “Awards”- Gold Thermenregion
- Gold Niederösterreich
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 20532/24Open PDF ↗
- 0.75 l bottle — EAN 9120082712316
Barcode ↓QR ↓ - 0.375 l bottle — EAN 9120082712385
Barcode ↓QR ↓
Winemaking · Selection 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.
About half matures in oak barrels (500 litres), the other half in steel tanks. The steel portion retains the malic acid and thus the freshness; the oak portion undergoes malolactic fermentation over the winter. In summer, both parts are blended — giving the balance between malic and lactic acid.
These wines usually come out of the barrels at the end of July, and bottling takes place at the end of August.