Weinkeller Weintank Stefan Pratsch

Cellar and office work

While others are presenting their newest wines, we concentrate on preparing the wines for bottling the new vintage at the beginning of the new year. It is important to constantly monitor the development of the wines in the temperature-controlled tanks and to counteract something going not the way it should. These months are also important for blending and achieving the right balance in the wine. Since most of our wine is exported, it needs very thorough and long checks in the lab to avoid any kind of unwanted turbidity or cloudiness such as tartrate precipitation.
In the office there is usually enough to do: Various steps need to be taken to administer the correct paperwork for exports. Our “Bio-“neer Willi is the man for this part.

previous contributions

á la carte wine guide

We are very happy about the great reviews in the á la carte wine guide on page 211. 94 points 2019 Grüner Veltliner Erdverbunden 94 points 2020 Trainer Erdverbunden 93+ points 2020 Sauvignon Blanc Reserve “Pfarracker am Heiligenberg” 93 points 2019 Grüner Veltliner Ried Steinberg Reserve 91 points 2020 Sauvignon Blanc Ried Kittel 90 points

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Reception of the grapes, winemaking, blending

Once the grapes arrive at the winery, they are gravity fed into the destemer which separates the berries from the stem. In our modern pneumatic press, the berries are pressed very gently, so as not to extract too much of their bitter skins. We don´t press to the very last, so that the polyphenols that

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Harvest

Depending on the entire growing season, the grapes can be ready for harvest between late August and early September. Our aim is to attain a harmonious balance between sugar and acidity. This period is characterized by loud banging throughout the vineyards and nets covering the canopies to prevent birds from eating the crop. The moment

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