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More information about Weinmanufaktur Pinot Noir - Winzer Krems
The Weinmanufaktur Pinot Noir from the wine-growing region of Lower Austria offers itself in the glass in bright light red. The first nose of the Weinmanufaktur Pinot Noir reveals notes of strawberries and raspberries. The fruity hints of the bouquet are joined by more fruity-balsamic nuances.
The Winzer Krems Weinmanufaktur Pinot Noir delights with its elegantly dry flavor. It was bottled with 5.8 grams of residual sugar. As you would expect from a wine in the upper price range, this Austrian naturally enraptures with the finest balance despite all its dryness. Excellent taste does not necessarily need a lot of residual sugar. Balanced and complex, this velvety red wine presents itself on the palate. Due to its vital fruit acidity, the Weinmanufaktur Pint Noir is fantastically fresh and lively on the palate. The final of this red wine from the wine-growing region of Lower Austria, more precisely from Kremstal, which is capable of aging well, finally impresses with considerable reverberation. The finish is also accompanied by mineral notes of the soils dominated by clay.
Vinification of the Weinmanufaktur Pinot Noir from Winzer Krems
This wine clearly focuses on one grape variety, and that is Pinot Noir. Only the best grapes were used for this exceptionally balanced varietal wine from Winzer Krems. In Lower Austria, the vines that produce the grapes for this wine grow on soils of clay. The grapes for this red wine from Austria, after ensuring optimal ripeness, are harvested exclusively by hand. After the harvest, the grapes immediately reach the winery. Here they are selected and carefully broken up. Fermentation follows in stainless steel tanks at controlled temperatures. Vinification is followed by aging on the fine lees for several months before the wine is finally bottled.
Food recommendation for the Winzer Krems Weinmanufaktur Pinot Noir
This Austrian wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompanying wine to goose breast with ginger red cabbage and marjoram, stuffed peppers or ossobuco.
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