Schloss Gobelsburg Tradition Heritage 3yo

$92.00

In stock, ready for pick-up, ships same or next day

Only 1 left in stock

nv
Kamptal
Lower Austria
Austria
Grüner Veltliner
750ml

Description

A turn to nature leads to natural wines and one looks back on an empirical knowledge of almost two millennia. On the one hand, this epoch was in the middle of the 19th Century, marked by technology in the wine sector resulting from the Industrial Revolution. In the long term, this development leads to the current conventions of modern ‘winemaking, which primarily focuses on the question of flavors.

200 years ago, the cellar masters in Gobelsburg had a completely different perspective. At that time, wine was viewed more as an individual. Rather, wine was compared to humans and it was believed that, like us, wine had to go through appropriate developments until it grew up. And just as we have to breathe as humans, wine has to breathe. These considerations have led to the wine being allowed to breathe from barrel to barrel by moving ( in order to initiate the next development step. This was repeated regularly and was called the ‚ training (élevage ) of the wine. In this sense, however, there is also the relationship between cellarmaster and wine, which in turn was seen in the same way as the master to his apprentice. The task of the master was to recognize the potential of the wines. This in turn is contrary to our idea today that great wine is produced in the vineyard and not in the cellar.

According to today’s idea, we follow the maxim: the great art in winemaking is to do nothing. The grapes are gently pressed with a basket press and only one or a maximum of two cheer processes ( according to a tree press ), filled into a large ( 25hl ) Manhartsberger oak barrel without sedimentation and fermented spontaneously without cooling. After fermentation, the barrels are regularly cut off ( all 3 – months 5 to let the wine breathe ) and at the same time separate from yeast and sediments. The training takes around two years to fill the wine.filled into a large ( 25hl ) Manhartsberger oak barrel without sedimentation and fermented spontaneously without cooling. After fermentation, the barrels are regularly cut off ( all 3 – months 5 to let the wine breathe ) and at the same time separate from yeast and sediments. The training takes around two years to fill the wine.filled into a large ( 25hl ) Manhartsberger oak barrel without sedimentation and fermented spontaneously without cooling. After fermentation, the barrels are regularly cut off ( all 3 – months 5 to let the wine breathe ) and at the same time separate from yeast and sediments. The training takes around two years to fill the wine.

– Michael Moosbrugger

Share your find

Title

Go to Top