The grapes for this wine came almost exclusively from the sites of the Wiener Bisamberg; one vineyard
lies on the Nussberg. The Bisamberg soil consists of light, sandy loess over massive
limestone, while the Nussberg soil is comprised mainly of weathered shell-limestone; also over massive limestone. The grapes
were destemmed and the must was then filled into
modern punch down fermentation tanks. The must was immediately cooled
so that fermentation did not begin for some days (cold maceration).
After five days, spontaneous fermentation with natural yeast
began; this lasted, with moderate temperature control, for
approximately seven days.
Following the fermentation and another short maceration, the must was
pressed and
filled into Burgundian barriques; 25% of them new. As with the
Chardonnay, the lees of the Pinot Noir were stirred in regular intervals,
with the wine having
extended contact with it. After twelve months, the first racking was made,
then
after a total of 28 months, the barrique maturation was completed and
the wine
was then blended into a large barrel. Bottling took place one month
later
without fining or filtration. The total acidity of this wine is 5.1 grammes per litre and the residuak sugar is 1 gramme per litre.
This wine was sealed with a glass stopper.
This wine was imported by Gullberg by Stockwine AB.
Colour : Red
Aroma : Oak, strawberries, wild strawberries, plums, spice
Taste : Spicy, oaky, strawberries, wild strawberries, plums
Alcohol : 13%
Price : 219 SEK
Systembolaget Number : 73496
Mark : B-
Website : Wieninger
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