Fred Loimer - Zweigelt
Bijkomende informatie over 'Fred Loimer - Zweigelt'
Origin: Lower Austria
Designation: Quality Wine
Grape variety: Zweigelt
Soil composition: 80% gneiss, 20% loess
Climate: pannonian, continental
Training method: Guyot & Lenz Moser
Age of vines: 10 - 30 years
Density of plants: 3.000 - 4.000 vines / ha
Yield per hectar: 45 hl / ha
Cultivation method: biological-organic & biological-dynamic according to respekt-BIODYN
Harvest: selective harvest by hand in 20 kg crates in the middle of September
Maceration time: 3 weeks
Fermentation: spontaneous, in steel tanks by 31° / 3 weeks
Aging: in big used 600 lt & 1.200 lt oak barrels
Botteling: June 2018
Vintage: The 2017 Vintage
Never before did a harvest begin so early – August 29th! The early harvest produced firm, well-structured wines. The year began with a winter that showed its stricter side only in January. The following months - until mid-April - were very warm, which resulted in an early bud break. By mid-May, however, it was unusually cold and the Ice Saints made their appearance. Fortunately, we survived the frosty nights in late April and early May unscathed. The rapid development soon showed that it would be an early year once again. Flowering went smoothly and was complete by early June in Gumpoldskirchen and ten days later in Langenlois. Grape bunches were completely formed in many vineyards already by the end of June. The first half of the year was marked by drought in Langenlois, but the vines survived well. Apart from delayed growth in some of the vineyards, this dry year also had some benefits. For example, keeping the vines healthy was easier. Water stress showed only in the stony, very dry locations. The long-awaited rain arrived in Langenlois at the end of July. August and September were perfect for development. Notably, the water supply in Gumpoldskirchen was always sufficient. Then there was the wind, which ensured a quick drying of the leaves as well as warmth for a smooth and timely development. The 2017 vintage turned out to be very positive overall and concluded with an early harvest. In Gumpoldskirchen, we celebrated the finale on September 15th; in Langenlois, on October 12th.
Maturation potential: 2018 - 2023
Food recommendation: Spaghetti Bolognese, Bruschetta, grilled meat
Serving temperature: 14° - 16°C
Residual sugar: 1,1 g/l
Acidity: 5,5 g/l
Must weight: 96,9° Oechsleµ
EAN Code: 9120009721278
Available in: 0,75 l
Control: by Lacon
BIO Status: wine made with organic grapes | AT-BIO-402
Maak kennis met het wijnhuis Weingut Fred Loimer - Langenlois (bio)
De geologie die hier overheerst is net zo rijk aan contrasten: in het noorden vinden de wortels van de wijnstokken hun weg door gneis en mica leisteen van de Boheemse massa, zandsteen overheerst in Heiligenstein, terwijl in het zuiden de lösslagen zich vaak enkele meters dik opstapelen.
We zijn blij dat we in Kamptaler toplocaties zoals Loiserberg, Käferberg, Steinmassl, Seeberg, Heiligenstein of Berg Vogelsang wijngaarden hebben en dat we met onze wijnen kunnen bijdragen aan de internationale reputatie van de Kamptaler als streek van herkomst van uitstekende witte wijnen.
De wijnranken groeien laag bij de grond zodat de druiven alle terugkaatsende warmte kunnen opnemen, terwijl het smalle hogere bladerdak voor de fotosynthese en de nodige schaduw zorgt. Densiteit van de wijngaard is 5000 stokken per hectare, de opbrengst wordt hierdoor laag gehouden waardoor de wijnen aan extract en concentratie winnen.
Alle wijnen zijn KAMPTAL DAC ÖWT wijnen en zijn Bio gecertifiëerd RESPECT.
Ongeveer 200.000 flessen worden gebotteld waarvan 94% wit, 5% rood en 1% zoete wijn.