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Attributes
Producer:
Schlossweingut Graf HardeggYear:
2019Appellation:
Niederösterreich QWCategory:
Red wineRegion:
NiederösterreichLand:
AustriaVariety:
Pinot NoirCharakter:
saftig, harmonisch, elegant -
Complete description
Vintage Description:
In a class of its own. Subtle cherry red color, with cool, red berry nuances on the nose, delightful fruitiness with a long, elegant finish. An exceptional and "Burgundian" Pinot from a prime location. Great potential! (Tasting Note Winery)wine:
wine title:
Ried Steinbügel Pinot Noircountry:
Austriaregion:
Lower-AustriaArea:
WeinviertelProducer:
Schlossweingut Graf HardeggCategory:
Red wineWeincharakter:
classic & elegantappellation:
Niederösterreich QWGlass:
RotweinPremiumglass:
Pinot NoirIdeal serving temperature (°C), from:
14Ideal serving temperature (°C), up to:
16Ideal drinking maturity (years after harvest) from:
2Ideal drinking maturity (years after harvest) up to:
8food recommendation:
Beef Tatar, Tuna tartar with avocado, Risotto with mushrooms, Pasta al Carbonara, Fish with distinct flavour (angler, catfish, ...), Beef burger, Veal with mushroom sauce, Roast veal, Roast pork in spicy sauce, Roast chickenyear:
2019Grape variety:
Pinot Noirvineyard:
Steinbügel - best vineyard right next to the winery, is located on a south-facing slope. Being exposed to the sun, arid heat develops during the day, while chilly continental air brings freshness at night which results in great differences between the day and night temperatures. This, in turn, leads to the fresh, crisp acidity and a distinctive variety of aromas in the grapes. In the airy location, the grapes stay healthy in autumn and can ripen for a long time on the vines without being rot-infected. The long-lasting wines from this specific vineyard thus perfectly reflect the archetype of vintage and varietal.Soil:
Permeable clayey primary sand soil of marine origin with a high amount of lime.Ernte:
Healthy grapes only were hand-picked in the beginning of October.Vinification:
Sorted manually in the cellar, de-stemmed and left to cold maceration for 6 days to extract fruit. During fermentation, which was started with wild yeast from the vineyard (spontaneous fermentation), in 100% stainless steel tanks, fluid must is poured daily onto the solid components to obtain the optimum in colour and extract. Then alcoholic and malolactic fermentation starts.Ageing:
24 months in oak barrels in the perfect atmosphere provided in the baroque estate cellar.Residual sugar:
dryAlcohol level (%vol):
13.5Details zur Herkunft:
Bio:
Das EU-Biosiegel ist der Mindeststandard, den ein Produzent erfüllen muss, wenn er seinen Produkt Bio nennen möchte und es ist die Grundvoraussetzung zum Beitritt in einen der Bio-Verbände, deren Auflagen jedoch noch strenger sind. Weine mit dem EU-Siegel müssen zu 95 Prozent aus der Bio-Produktion stammen. Wichtigstes Charakteristikum der biologischen Landwirtschaft ist die ganzheitliche Betrachtung des landwirtschaftlichen Betriebs. Natürliche Lebensprozesse sollen gefördert und Stoffkreisläufe weitgehend geschlossen werden. Bedeutend ist ebenso der komplette Verzicht auf chemische Pflanzenschutzmittel (Pestizide), Herbizide oder Fungizide. Gen-Technik ist grundsätzlich verboten, die Höchstwerte für Sulfite sind um ein Drittel reduziert, aber auch der Einsatz von Sorbinsäure zur Konservierung ist untersagt.
