White Burgundy

The Pinot Blanc has a long tradition in our house and is since the planting 2012 back in our range. We use to harvest only fully ripe grapes in order to emphasize both the variety characteristics as well as to exploit the full potential of the variety. The wine will be cool fermented in large stainless steel tank and the fermentation is usually stopped at a residual sugar of about 6 g/l.

Dining companion for: Dining traditional Austrian cuisine as well as Asian dishes and light desserts!

Alcohol: 12,5-13% Vol
Residual sugar: dry
Vineyard: Lahm
Drinking temperature: 8° C

General information for the White Burgundy

The variety has its origin in the Burgundy wine region in France and it comes from a mutation of the Grey Burgundy The Pinot Blanc is due to its subtle nature often used for blending (blend) with other varieties and is occasionally completed in small oak barrels (barriques) with a malolactic fermentation. In the vineyard is the variety very demanding in soil and climate. Compared to the Chardonnay Pinot tends to have a stronger Botrytis-affection, because the grapes are more compact.

Only good locations provide the highest quality for the variety. Young wines show floral scents with zesty acidity, ripe wines develop a taste of bread and nuts. The White Burgundy develops slowly and the highest quality is only achieved after a long aging in the bottle.

The Grape

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.