Grüner Veltliner Ried Achleithen Smaragd 2013

The Pichler family has been making wine in the village of Wösendorf since at least the late 19th century. The original cellar building, more of a small stall than a winery, was purchased in 1884, and their first vineyards were planted in 1904. Wosendorf is nestled between the foothills of the Alps and the upper section of the Danube River, which flows east from Melk to Krems, forming a tiny but brilliant series of terroirs within the 1,350 hectares of the Wachau (VOCK-aw) Valley. Steep hillsides hugging the river are formed of ancient Gföhler Gneiss, a particular primary rock, as well as granite and some slate deposits and other soils which, combined with the area’s unique and faceted microclimates, produce the distinct wines of the Wachau.

About the Vineyard

Smaragd is the Wachau designation for dry late harvest wines, above 12.5% alcohol through natural fermentation.  From extremely steep, southwest exposed terraces with meagre, Gföhl gneiss soils.  This mineral pure Grüner demonstrates the extraordinary quality of this site.

Tasting Notes

Pale gold in color, with aromas of apples, anise, honeysuckle, white pepper and lime. On the palate the wine has firm acid, weighty mouthfeel and fine minerality lasting through the finish.

Food Pairing

Pair with bacon-wrapped chicken breast, grilled pork tenderloin, or pan-seared sea scallops.

Production Info
Vineyard name
Achleithen
Soil composition
Gneiss and Rocky
Training method
Cane-pruned
Elevation
726-1,188 feet
Vines/acre
1,800
Yield/acre
1.2-2.16 tons
Exposure
Southwestern
Year vineyard planted
1970
Harvest time
November
Winemaking & Aging
Varietal composition
100% Grüner Veltliner
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
14 days
Fermentation temperature
64-72 °F
Malolactic fermentation
no
Fining agent
Vegan
Type of aging container
Stainless steel tanks
Length of bottle aging
1 month
Size of aging container
1000-5000L
Length of aging before bottling
7 months
Analytical Data
Alcohol
13.5 %
Residual sugar
1 g/L
Acidity
5.3 g/L

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