WSET TASTING NOTE 15.03.2024

APPEARANCE

ClarityIntensity

NOSE

Intensity

Aroma

PALATE

Sweetness

Acidity

Acidity

Tannin

Alcohol

Body

Flavour intensity

Flavour characteristic

Other observations

Finish

CONCLUSION

Assesment for readiness for drinking and potential for ageing:

CO|OR ROT

Viticulture

Grape Variety: 80% Zweigelt, 20% Merlot

Location: Stixenkrautern, Wolkersdorf im Weinviertel, Niederösterreich, Austria

Appellation: Niederösterreich

Viticultural Approach: Organic

Altitude: 230m

Aspect: South-west facing

Soil: The vineyards feature chernozem soils, characterized by their dark, humus-rich nature, over a base of well-drained loess.

Average Age of Vines: 1994 Zweigelt, 2008 Merlot

Planting Density: Not specified

Training System: Espalier trained

Trellising system: Yes

Pruning: Spur-pruned, Green harvest

Winemaker report:

Dry winter Late, cool spring led to delayed budding (no late frost damage) Early summer hot and sunny (partly trickling), heavy hail events Ideal combination of sunny, warm days and cool nights from September onwards Overall long growing season Harvest under excellent conditions

Pest, Fungi, and Disease Control: Sulphur (mildew and other fungal diseases) and copper (peronospora) in the smallest possible quantities, biotechnical measures against grape berry moths

Yield per hectare: 3000 kg Zweigelt, 2500kg Gruner Veltliner

Vinification

Harvest Method: Hand-picked,

Harvest Time: Beginning of September

Maceration before fermentation: Not specified

Destemming: Yes

Crushing: Yes

Must adjustment: Not specified

Fermentation: Spontaneous

Whole bunches or Whole berries Fermentation: Not specified

Fermentation temperature: Not specified

Fermentation vessel: Stainless steel, open fermentation

Cap management: Punch down

Post fermentation maceration: Not specified

Press: Hydraulic press

Post fermentation adjustment: Not specified

Malolactic conversation: Not specified

Maturation: Until next harvest

Lees aging: One year, fine lees in bottle

Blending: Fresh must from the 22 vintage for the second fermentation

Sedimentation: Not specified

Centrifugation: Not specified

Fining and filtration: Unfined, Unfiltered

Stabilisation: Cold stabilisation

Technical specifications

Alcohol: 12,00%

Free SO2: 5,00 mg/l

Residual sugar: 1,3 g/l

Un-fermentable carbohydrates: Not specified

Total Acidity: 5,6 g/l

Volatile acidity. Not specified

PH: 3,36

Pressure: 3 bar

Packaging

Type of material: Cardboard box 6-piece cardboard box (lying)

Volume size: 750ml

Weight: 1474 g

Bottle Information: Champagne bottle

Cork information: Champagne cork & Agraffe