Ried Käferberg
Grüner Veltliner 2013 | 0,75L
Gratis Versand
Creamy wealthy scent, some vanilla and marzipan, lokum and a hint of candied pears, balanced, subtle wood, good ground; juicy, plump, beautiful abundance, little sweet spices, marzipan and pears, little acid thrust in the finish, structuring herb, some power, firm.
| Pairs well |
Fried freshwater fish and beef stews
|
| Origin | Käferberg, Kamptal |
| Grape variety | Grüner Veltliner |
 |
3h Decanting time |
 |
12-14°C Drinking temperature |
| Alcohol |
13,5%
|
| Residual sugar |
1,0 g/l
|
| Acidity |
6,5 g/l
|
| Closure |
Natural cork
|
Gratis Versand
Versandbereit in 1-2 Werktagen
Derzeit verfügbar
It is nice to imagine that where our Veltliner vines are growing now - was once a great sea. That was 16 million years ago, but the traces can still be detected today. Under thick clay soils is the shell limestone that forms the foundation for the roots of our vines. And sometimes fossils can be found The terraces of the Käferberg are protected from the northern winds as they face towards the south.
Although the summer sun here can be relentless, the grapes actually ripen slowly due to the fresh, cool nights - and thus supplement their dense consistency also in warm years with an invigorating, structured acidity.
The location
You'll find fingerprints from several geological eras on the Käferberg. About 350 million years ago, crystalline rocks were formed – and these constitute the foundation of many of the vineyards today.
However, the waves of the primeval Parathetys Sea broke on the slopes around 16 million years ago, depositing sand, pebbles, clay and especially shell limestone in its soils. A few million years later, loess also settled over the geological mosaic; blown over from the Alpine region, it often formed impressive walls of the hollows in the Käferberg.
The ground
Our Grüner Veltliner vines are rooted mainly in shell limestone, which is coverd by a thick layer of clay. This, together with the south-facing orientation and the altitude of the vineyards, is responsible for the distinctive texture and lively acidity that are inherent in the Veltliner from the Käferberg, even in warm years.
All Facts
| OriginKäferberg, Kamptal |
| Grape varietyGrüner Veltliner |
| Grapes planted |
| Grapes hand-picked |
| Pressingwhole bunch 5 hours |
| Alcoholic fermentationinoculated yeast |
| Malolactic fermentation (BSA)No |
| Maturation18 months in used oak barrels, 18 months in the bottle |
| Alcohol13,5% |
| Residual Sugar1,0 g/l |
| Acidity6,5 g/l |
| Container ClosureNatural cork |
| Decanting time3h |
| Drinking temperature12-14°C |
| Glass typeBurgundy glass |
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