Langenlois
Grüner Veltliner 2021 | 0,75L

Langenlois
Grüner Veltliner
2021 | 0,75L
not available

Vital, elegant and inviting. Complex and multi-faceted thanks to the long vegetation period. Awaits with ripe white fruit aromas and subtle floral notes. The texture appears warm and juicy, but is embedded in a bundling and invigorating acid profile. Sounds crystal clear and animating.

Grape variety Grüner Veltliner
Dekantierzeit 1h Decanting time
Trinktemperatur 9-11°C Drinking temperature
certified organic Certified organic
Vegan Vegan
Alcohol
12,5%
Residual sugar
2,5 g/l
Acidity
6,0 g/l
Closure
Screw cap
not available

Versandbereit in 1-2 Werktagen

Derzeit verfügbar

Each of the small plots has its own character. Some face the sun directly, others are shield by a small hill or a group of trees. Some have fruit trees and rows of flowers, shrubs and herbs enrich the others. But they all have two parameters in common: the fine-grained and fertile loess - it gives the wine its full-bodied smoothness and its soft acidity. And the ground squirrels, which always keep an overview in the flat vineyards.

The location

Grüner Veltliner Langenlois comes from a total of 60 vineyards around the village and mirrors the area’s natural conditions. With lightness and verve, it reflects the cool climate that lends tension, pressure and freshness. With sustainability and depth from loess soils that complement it with spice and a finely woven texture. And of course with our trademark balance and liveliness – in fine contours,  but still with emphasis on drinkability and character.

Lage Kittmannsberg 968

The ground

Loess is a fine-grained sediment that was blown into the Kamptal valley a few million years ago from the glacier forefields of the Alps. Loess soils root their vines deep and broad, store water very well and warm up quickly. They are the ideal substrate for vital and juicy Grüner Veltliner.

Langenlois und Purus

All Facts

Grape varietyGrüner Veltliner
Grapes planted
Cultivationorganic
Grapes hand-picked
Maceration20% skin contact plus stems between 2 and 6 h .
Pressingwhole bunch, 5 hours
Alcoholic fermentationspontaneous | wild yeasts
Malolactic fermentation (BSA)No
Maturation5 months on the fine lees in stainless steel tank
Alcohol12,5%
Residual Sugar2,5 g/l
Acidity6,0 g/l
Container ClosureScrew cap
Decanting time1h
Drinking temperature9-11°C
Glass typeUniversal glass
Certified organic Certified organic
Vegan Vegan
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