Extra Brut Niederösterreich NV

Loimer

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Fred Loimer follows the Bioydnamic calendar and adhere's to the world's highest organic growing standards in his vineyards and social standards in his winery.  The fruit for his sparkling wines is grown according to these standards in the villages of Langenlois and Gumpoldskirchen.  Fred's sekt is made in the traditinal method, with the second fermentatoin taking place in bottle. All fruit is hand harvested, and whole cluster pressed, with only the use of the free-run juice, or "cuvé" (2.000 liter from 4.000 kg grapes).  Spontanious fermentation is carried out partly in wood, and malolactic conversion is allowed to reach completion.  

The base wine is bottled at 10 month with a minimal addition of sulfur (20mg/L).  Following the second fermentaton the wine rests 12 months on its lees before dégorement.

Tasting Notes

A bright, pure nose of ripe golden apple and grapefruit. On the palate complex layers of brioche frame a creamy texture and vibrant acidity. A dense and persistent finish underscore the quality of the wine and hint at its ability to improve with time in bottle. 2007 Chardonnay used as liqueur d’expedition.

Food Pairing

A high quality sparkling wine with class and finesse, Loimer Extra Brut is a wonderful aperitif or marker of special occasions.  It also makes for a stunning first course pairing.

Vineyard & Production Info
Vineyard size:
25 acres
Soil composition:
Löss and Primary Rock, Sedimentary Clay and Gravel
Training method:
Guyot
Elevation:
725 - 1,250 feet
Vines/acre:
1,600 - 2,000
Yield/acre:
1.6 tons
Exposure:
Various
Year vineyard planted:
1960 to 2010
Harvest time:
September
First vintage of this wine:
2013
Bottles produced of this wine:
25,000
Certified eco-friendly practices:
Biodynamic-Respekt
Winemaking & Aging
Varietal composition:
42% Grüner Veltliner, 33% Zweigelt, 25% Pinot Noir
Fermentation container:
Stainless Steel and Wooden Cask
Length of alcoholic fermentation:
First for 14 days; Second for 56 days days
Fermentation temperature:
First at 68 - 72; Second at 59 - 63 °F
Maceration technique:
Sur-Lie Aging
Malolactic fermentation:
Yes
Size of aging container:
600, 1200, 2500 (wood); 2500 to 10000 (stainless)
Age of aging container:
2 - 10 years (wood)
Type of oak:
Austrian
Length of aging before bottling:
10 months
Length of bottle aging:
12 months
Analytical Data
Alcohol:
12.0 %
pH level:
3.2
Residual sugar:
3.1 g/L
Acidity:
6.9 g/L
Dry extract:
21.4 g/L

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