The wines are rarely produced completely dry, they are often going from semidry to semisweet! You can almost always find the pear aromas and with a harvest graduation from about 19° KMW the wines are always a quite full bodied.
The pure Rotgipfler like the “Schwaben” is a very elegant addition to our winerange. It’s aged in stainless steel vats and small wooden casks.
Dining companion for: hearty soups, wild animals and Asian dishes. Suites also well to desserts.
Alcohol: 12,5-14% Vol
Residual sugar: dry
Drinking temperature: 8-10° C
General information for the Rotgipfler
The Rotgipfler owes its name to the growing tip, which has a slightly reddish coat on the underside. A synonym is also Reifler. Contrary to many assumptions, it is also a white variety that is planted primarily only in and around Gumpoldskirchen. The variety needs the best south-facing slopes and nutrient-rich, dry soil. Rotgipfler delivers outstanding quality wines with a high extract. They are usually having a good acidity and characteristic bouquet of pears and exotic fruit and are easy to store. They can also be found blended with the Zierfandler (Spätrot).
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.