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More information about Weinmanufaktur St. Laurent - Winzer Krems
With the Winzer Krems Weinmanufaktur St. Laurent comes a first-class red wine in the glass. In this it offers a wonderfully bright, light red color. This single-varietal Austrian wine reveals in the glass wonderfully distinguished notes of sour cherries and raspberries. These are joined by hints of .
This wine delights with its elegantly dry flavor. It was bottled with 3.9 grams of residual sugar. As you would expect from a wine in the upper price range, this Austrian naturally enchants with the finest balance despite all its dryness. Aroma does not necessarily need a lot of sugar. On the tongue, this well-balanced red wine is characterized by a tremendously silky texture. Due to its concise fruit acidity, the Weinmanufaktur St. Laurent presents itself wonderfully fresh and lively on the palate. In the finish, this youthful wine from the wine-growing region of Lower Austria finally inspires with considerable length. There are again hints of raspberry and sour cherry. In the aftertaste, mineral notes of the soils dominated by loess are added.
Vinification of the wine St. Laurent from Winzer Krems
This balanced red wine from Austria is made from the Saint Laurent grape variety. In Lower Austria, the vines that produce the grapes for this wine grow on soils of loess. When the perfect physiological ripeness is ensured, the grapes for the Weinmanufaktur St. Laurent are harvested exclusively by hand without the use of coarse and hardly selective grape harvesters. After the hand harvest, the grapes are immediately taken to the winery. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. Once fermentation is complete, the Weinmanufaktur St. Laurent is allowed to further harmonize on its fine lees for several months.
Food recommendation for the Weinmanufaktur St. Laurent from Winzer Krems
Experience this red wine from Austria best tempered at 15 - 18°C as an accompanying wine to Boeuf Bourguignon, roasted calf's liver with apples, onions and balsamic vinegar sauce or Ossobuco.
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