WSET TASTING NOTE 15.03.2024

APPEARANCE

ClarityIntensity

NOSE

Intensity

Aroma

PALATE

Sweetness

Acidity

Acidity

Tannin

Alcohol

Body

Flavour intensity

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Other observations

Finish

CONCLUSION

Assesment for readiness for drinking and potential for ageing:

CO|OR ORANGE

Viticulture

Grape Variety: Gruner Veltliner

Location: In Satzen, Wolkersdorf im Weinviertel, Niederösterreich, Austria

Appellation: Niederösterreich

Viticultural Approach: Organic

Altitude: 180m

Aspect: South-east 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: 1962

Planting Density: Unspecified

Training System: Minimal pruned

Trellising system: Yes

Pruning: Spur pruned, Green harvest

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

Winemakers vintage 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

Yield per hectare: 3000 kg

Vinification

Harvest Method: Hand-picked

Harvest Time: End of August

Free run: Not specified

Direct Press: Not specified

Wholebunch pressing: Not specified

Cold Soak: Not specified

Hyper Oxidation: Not specified

Clarification: Not specified

Must adjustment: Not specified

Fermentation: Spontaneous

Skin contact during fermentation: 4 weeks

Fermentation temperature: Not specified

Fermentation vessel: Acacia barrels, Open fermentation

Malolactic conversation: Not specified

Maturation: Until next harvest

Lees aging: 12 months. Fine lees i the bottle

Blending: Fresh must from 22 vintage for the second fermentation

Post fermentation clarification: Dirty degorging

Fining and filtration: Unfined, unfiltered

Stabilisation: Cold stabilisation

Technical specifications

Alcohol: 11,80

Free SO2: 4,00 mg/l

Residual sugar: 0.1 g/l

Un-fermentable carbohydrates: Not specified

Total Acidity: 5,5 g/l

Volatile acidity. Not specified

PH: 3.47

Pressure: 1 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