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Attributes
Filling:
0,75 l Fl.Producer:
Weingut Franz HirtzbergerYear:
2022Land:
AustriaCategory:
White wineRegion:
Lower-AustriaVariety:
Grüner Veltliner -
Complete description
Vintage Description:
Light greenish yellow, silver reflections. Delicate apricot, a touch of honeydew melon, DELICATE tangerine zest, multi-faceted bouquet. Juicy, elegant, fruity, harmonious, silky, fine, well-integrated acidity, an elegant food wine, already very drinkable, has ageing potential. (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:
Ried Axpoint Grüner Veltliner Smaragdcountry:
Austriaregion:
Lower-AustriaArea:
WachauProducer:
Weingut Franz HirtzbergerCategory:
White wineWeincharakter:
full of character, profound, opulentappellation:
Wachau DACGlass:
WeißweinPremiumglass:
Grüner VeltlinerIdeal serving temperature (°C), from:
8Ideal serving temperature (°C), up to:
10Ideal 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), Sweet and sour fish, Braised or oven roasted fish, , Roast pork, Poached beef, Red smear cheeseyear:
2022Grape variety:
Grüner VeltlinerÖnologe:
Franz Hirtzbergervineyard:
Axpoint: The famous name "Axpoint" is explained by the fact that this land used to be owned by the Abtai of Niederalteich. This is a young vineyard, which first produced fruit in 1999. The soil is recondite and comprises predominantly clay which is reflected in the character of the Grüner Veltliner Smaragd produced here.Soil:
Econdite and comprises predominantly clayVine training:
Careful management of the vines, short pruning, intensive foliage work, strict yield control.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 barrelResidual sugar:
dryAlcohol level (%vol):
13.5Falstaff Bewertung:
95
