Triebaumer Blaufrankisch 2018

€21.00
+ -

Pairings

Pig

Description

Details of wine

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Color

Rosso violaceo con un bordo viola scuro.

Smell

Note quasi eccessive di ciliegie croccanti e pepe nero sul naso. Amarene con un tocco di vaniglia e genziana, mora speziata.

Taste

Vivace e succoso, stile molto classico, struttura tannica finemente intrecciata, invitante sapore di bacche scure e ciliegie con un finale vivace. Definiamo "classico" come intensamente fruttato e potente allo stesso tempo.

Pairings

Pecorino, emmental maturo. Lo consigliamo anche con piatti a base di pasta come o con carne come il cervo o la pernice alla paprika.

Details

Features

YEAR 2018
ALCOL 13.50
FORMAT 0,75 L Standard
COLLECTED Fine settembre e inizio ottobre. Selezionati a mano in piccole cassette, terreni limosi dai siti Gmärck, Mitterkräftn e Bandkräftn.

Details

Informations

TEMPERATURE 16-18
LOCATION Rust (Austria)
GROUND Terreni argillosi calcarei.
DECANTING 1 ora
PRODUCTION Diraspatura, fermentazione del mosto per 12-18 giorni a circa 30 ?C (88 ° F), 3 giorni di macerazione dopo la fermentazione completata seguita da pressatura soffice. Fermentazione malolattica svolta in botti di rovere di grandi dimensioni.
ACIDITY 5.9 g/l

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Wine Advocated 2015 91
James Suckling 2013 88

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Name: Triebaumer Regina & Gunter
Address: Neuegasse 18 - Rust (Austria)
Web Site: www.triebaumer.at/en

Our vineyards are easily to discern: A compact leave area and a well ventilated grape zone. In winter and spring you will recognise our vineyards by their short pruned vines. In dependence of the growing power of the individual grape cluster, we decide about a reasonable number of grapes to be left at the vine. These measures reveal best, whether the vintner lives in close touch with nature or not. We take great effort to understand our soils and thus renounce of pesticides and unnecessary “cosmetic” soil management. During blossoming in May/June we keep the weeds very short; afterwards we don’t mind one or the other weed as protection against erosion. We practice conventional plant protection, however as gentle as possible. From the early 70ies onwards we renounced of mineral fertilizers. Instead we incorporate all residuals from foliage treatment, pruning, grape processing, fermentation and filtration into our “happy” vineyards.