The process of fermentation began naturally in the wooden barrel, under a moderate temperature between 18° and 22°, self-running for two to four weeks. This was followed by malolactic fermentation. The ageing then took place in wooden barrels, in contact with the full lees, for a period of seven months, and then a further three months of ageing on the fine lees in stainless steel tanks. A second fermentation phase took place before bottling on 5 September 2017, with the wine aged on its lees for at least 44 months. The disgorgement date was in April 2021 and the dosage was 0 g/l.
The colour, a soft and elegant yellow, is bright and appealing. Equally remarkable is the particularly fine and effervescent perlage.
An exquisite fragrance unfolds, characterised by fresh apples, pears and bright flowers, complemented by a nuance of almonds, brioche and mussels, freshly washed up by seaweed. Umami reigns here on the nose, marked by a fascinating delicacy and juiciness.
The exquisite perlage blends on the palate with the fruitiness and subtle saltiness of the 2016 Grosse Reserve Blanc de Blancs Brut Nature by Loimer. If you haven't yet noticed the grandiose evolution of Austrian sparkling wines, you should definitely try creations like this. Here you will experience sparkling pleasure with depth and complexity, impressive both on its own and in combination with fine food!
Recommendation for food accompaniment
As a harmonious side dish, we recommend peas, carrots and a tasty chicory chutney in a spicy carrot-kimchi broth, garnished with crunchy quinoa crunch with hazelnut notes. For seafood lovers, a carpaccio of monkfish refined with lemon cubes, sea salt and olive oil is a good choice. For poultry lovers, we recommend tender poussin served with toasted almonds and an enticing orange butter sauce with star anise.
Winery Fred Loimer, Haindorfer Vögerlweg 23, A-3550 Langenlois / Austria, organic certificate: AT-BIO-402