-
Attributes
Filling:
0,75 l Fl.Producer:
Weingut Franz HirtzbergerYear:
2022Category:
White wineRegion:
Lower-AustriaLand:
AustriaVariety:
Grüner Veltliner -
Complete description
Vintage Description:
Light greenish yellow, silver reflections. Delicate notes of yellow pome fruit, a touch of mango and orange zest, with some herbal savouriness underneath. Full-bodied, white apple, juicy acidity, elegant and balanced, fine fruit expression on the finish, already accessible, limes in the echo, an animating food wine. (Peter Moser - Falstaff, 10.07.2023)wine:
Details zur Herkunft:
Wachau Smaragd:
In der Wachau benutzen Mitglieder des Gebietsschutzvereins „Vinea Wachau“ folgende drei Marken zur Unterscheidung ihrer Weine nach dem natürlichen Alkoholgehalt: Steinfeder, Federspiel und Smaragd. Die kraftvollen Reserveweine werden als „Smaragd“ (ab 12,5 % vol.) bezeichnet. All diese Weine sind nicht aufgebessert und werden ausschließlich trocken und ohne Barriqueeinsatz ausgebaut.wine title:
Grüner Veltliner Rotes Tor Smaragdcountry:
Austriaregion:
Lower-AustriaArea:
WachauProducer:
Weingut Franz HirtzbergerCategory:
White wineWeincharakter:
full of character, profound, opulentappellation:
Wachau DACGlass:
WeißweinPremiumglass:
Grüner VeltlinerIdeal serving temperature (°C), from:
9Ideal serving temperature (°C), up to:
11Ideal drinking maturity (years after harvest) from:
3Ideal drinking maturity (years after harvest) up to:
10food recommendation:
Smoked fish, Pasta with seafood, Paella with fish and seafood, Vegetable tempura (deep fried vegetables), Sea bass and lobster, , Sweet and sour fish, Braised or oven roasted fish, Roast pork, Poached beef, Red smear cheeseyear:
2022Grape variety:
Grüner VeltlinerÖnologe:
Franz Hirtzbergervineyard:
According to myth the Rote Tor (red gate) is part of the old town wall which was saturated with blood, during the Swedish Wars. We grow GV grapes in the vinyards below, in both quality levels - Federspiel and Smaragd. The soil-type consists of gneiss, mica and schist and brown soil.Soil:
Gneiss, mica schist.Vine training:
Careful management of the vines, short pruning, intensive foliage work, strict yield control.Ertrag:
Exclusively grapes of the highest physiological ripeness.Ernte:
Hand-picking by passing through several times, only grapes with the highest physiological maturity.Vinification:
In steel tanks without chaptalisation until the fermentation comes to its natural standstill.Ageing:
Stainless steel vat and large wooden barrel.Residual sugar:
dryAlcohol level (%vol):
13.5Falstaff Bewertung:
94
