We are trying to make a complex, dense red wine out of the best grapes. Originally we had only the blue burgundy but to increase our range for the Heurigen as well as for wine tastings we have expanded it with that very interesting variety.
The Zweiget will be processed without cold maceration, the main part is stored in stainless steel vats, a smaller part in small wooden barrels. These two beverages were blended shortly before being bottled. It is important for us to keep the variety flavors in front and the wooden flavors in the background! See for yourself!
Dining companion for: Versatile accompaniment to game as well as to dark meat and spicy vegetables
Alcohol: 13,0% Vol
Residual sugar: dry
Drinking temperature: 14-16° C
General information for the Zweigelt
The Zweigelt is also known as Rotburger and is the leading red wine grape in Austria. It is named after its breeder, the former director of the higher Federal Education and Research Institute for Viticulture and Pomology Klosterneuburg, Prof. Dr. Fritz Zweigelt and is also increasingly being used in neighboring countries.
The variety is a crossing between Gamay x St. Laurent. The wine is ruby red, has a fruity and spicy bouquet and usually rich in body and tanninstructure, thus of very good quality!
A small encyclopedia
KMW: Klosterneuburger must scale – With that number the sugar content in the grape juice is indicated in weight percent.
More info at: www.wikipedia.org
BSA: Malolactic fermentation – by the addition of starter cultures (bacteria), the malic acid, a part of the total acid in wine, is largely reduced to lactic acid and CO2. Thus, the total acidity is reduced, and in addition it gaves the wine richness and complexity.