Purus
Grüner Veltliner 2016 | 0,75L
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Profound, dense and creamy. Contoured and crystal clear. Ripe yellow fruit flavors set the tone, which is successively expanded by floral notes and a fine spice. In spite of its power, never exaggerates, harmonious and carefree. Combines depth with elegance. Ends juicy, soft and balanced.
| Pairs well |
Cheese spaetzle, fried poultry, baked dishes
|
| Origin | Kittmannsberg, Kamptal |
| Grape variety | Grüner Veltliner |
 |
3h Decanting time |
 |
12-14°C Drinking temperature |
| Alcohol |
12,5%
|
| Residual sugar |
1,5 g/l
|
| Acidity |
5,0 g/l
|
| Closure |
Natural cork
|
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Versandbereit in 1-2 Werktagen
Derzeit verfügbar
On the Kittmannsberg, you can search for Riesling for a long time. The basin-shaped, southeast-facing vineyard is Veltliner terrain par excellence. Instead of meagre primary rock, you’ll find a metres-thick layer of loess mixed with chalk that allows the vines to spread well. Since loess heats up quickly and stores water at the same time, the vines are rarely exposed to stress: a condition that Riesling can handle very well - but Grüner Veltliner less so.
Loess, however, is only a geological element that leaves its mark on the wines from the Kittmannsberg. The high chalk content is at least as important, so in combination they form the basis for a wine that is soft, spicy (loess) and with good body, yet at the same time is also structured and minerally (chalk).
The location
The vineyards, southeast-facing and sheltered from winds, catch the first morning sun rays and heat up quickly. This, in combination with the generally warm loess soils, leads to a harvest that tends to take place earlier than in the nearby Veltliner vineyards on the Käferberg and Schenkenbichl.
Also the Kittmannsberg has been producing wine for 700 years, possibly even longer. The first documentation of "Chotmannsperig" was recorded in 1353. This name was likely derived from a former owner.
The ground
The Kittmannsberg, in whose terraces are rooted the vines for the Grüner Veltliner Purus, forms another piece in the geological and climatic puzzle of the southern Kamptal. This basin-shaped site is comprised of a calcareous loess subsoil and porous, often metre-thick topsoils. Here, the vines are able to root deep and wide and take advantage of excellent water storage capacity. As Grüner Veltliner often has problems with meagre soils, loess is an ideal substrate.
All Facts
| OriginKittmannsberg, Kamptal |
| Grape varietyGrüner Veltliner |
| Grapes planted |
| Cultivationconversion to organic farming since 2017 |
| Grapes hand-picked |
| Macerationwhole bunches on skin for 7 hours |
| Pressingwhole bunch, 5 hours |
| Alcoholic fermentationspontaneous | wild yeasts |
| Malolactic fermentation (BSA)No |
| Maturation20 months on the fine lees in big oak barrels (1/2) and stainless steel tanks (1/2); and 12 months in the bottle |
| Alcohol12,5% |
| Residual Sugar1,5 g/l |
| Acidity5,0 g/l |
| Container ClosureNatural cork |
| Decanting time3h |
| Drinking temperature12-14°C |
| Glass typeBurgundy glass |
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