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FRED LOIMER EXTRA BRUT Niederösterreich (NV)

FRED LOIMER EXTRA BRUT Niederösterreich

Vineyard
Sites: Langenlois & Gumpoldskirchen
Elevation: 200 m (Gumpoldskirchen) – 400 m (Langenlois)
Soil composition: loess, gneiss, sediments & limestone gravel
Climate: pannonian, continental
Yield per hectare: 40 – 50 hl / ha
Cultivation method: biological-organic & biological-dynamic

Cellar
Harvest: selective harvest by hand in 20 kg crates beginning of September
Maceration time: no, whole cluster pressing (yield: 50 liter from 100 kg grapes)
Pre-clarifying: sedimentation 36 - 48 hours
fermentation: Spontaneous fermentation in stainless steel tanks at 18-20° C, 2 - 4 weeks
Aging: in stainless steel tanks on fine lees for 6 months

Second fermentation
Bottling: July 14, 2015
Lees aging: 10 months and more
First disgorgement date: May 17, 2016
Dosage: 5,2 g/l
SO2 addition: 20 mg/l after malolactic fermentation - before bottling, 0 mg/l at disgorgement, SO2: 10 mg free/ 30 mg total
Bottle aging: recommended between 6 & 18 months after disgorgement

Wine
Fine Austrian Grower Sekt has been made in Langenlois for decades. Several established masters of the town’s sparkling wine fraternity have lifted and maintained the quality of sparkling wine from the Kamptal. Up until 1998, Sekt was also part of the Loimer portfolio. After a thirsty 17-year long break, we reintroduce traditional method-made sparkling wines. These wines originate in vineyard sites located in Langenlois and Gumpoldskirchen and have been produced according to the biodynamic guidelines of the winegrowers‘ association Respekt. Three sparkling wines have been produced by the “méthode traditionelle” – the classic second fermentation in the bottle – for now and serve to nicely reinforce the importance of Langenlois as the pinnacle of Austrian Grower Sekt production.

Tasting: Fine mousseux showing. The nose is very pure with scent of yellow apples and some grapefruit. Complex layers of brioche in the background, due to the bottle maturation and the 2007 Chardonnay, which was used for the liqeur d’expedition. The vibrant acidity and the fine, stylish fruit character impart this fizz additional elegance. Beautifully mellow with some creaminess, which will benefit from bottle maturation. Dense and persistent finish!
Maturation potential: from disgorgement date up to 2 years
Serving temperature: 8° C
Vegan: yes

Data
Origin: Niederösterreich
Quality grade: Österreichischer Sekt g.U.
Grape variety: 42% Grüner Veltliner | 33% Zweigelt | 25% Pinot Noir
Alcohol: 12% vol
Residual sugar: 4,3 g/l
Acidity: 6,9 g/l
SO2 total: < 30 mg/l
Must weight: 73,1° – 80,9° Oechsle
EAN Code: 9120009727485 | 9120009727508
Available in: 0,75 l | 1,5 l
Control: by Lacon
BIO Status: organic sparkling wine | AT-BIO-402 

Prijs: € 19,50
Biowijn
Volume: 0.75 L