Vinification information
\nDuring the brewing process, spontaneous fermentation in wooden barrels at 18 to 22 degrees was chosen, which was carried out for a period of 2 to 4 weeks, followed by biological acid reduction. The wine was then matured on full lees in the wooden barrel for seven months and on fine lees in the stainless steel tank for a further three months. The second fermentation took place after bottling at the beginning of September 2017, with a minimum of 44 months on the lees. Its disgorgement date fell on a day in spring and the dosage was 0 g\/l.<\/p>\n
Appearance and scent
\nThis extremely multi-faceted and complex sparkling wine shows a radiant golden yellow colour with a very fine and lively perlage. Its nose points to bright red fruits, along with gentle notes of toasted almonds, wild herbs and forest floor, and beetroot. An earthy depth combines with soy and seaweed notes to bring out the umami experience beautifully. A real surprise for the nose.<\/p>\n
Taste experience
\nThe 2016 Gro\u00dfe Reserve Blanc de Noirs Brut Nature from Loimer is a charm offensive for the palate that challenges at the same time. It is another example of the exciting development of sparkling wines from Austria. The play of fine carbonic acid, which combines harmoniously with fruit and spice, is fascinating. As an ideal aperitif, especially in autumn and winter, and as a perfect accompaniment to food, it leaves hardly anything to be desired.<\/p>\n
Food recommendations
\nBeetroot focaccia with burrata, raspberry vinaigrette and walnuts; duck breast with crispy skin, served with blackberry and nut casserole with balsamic glaze; filo pastry p\u00e2t\u00e9 filled with braised rabbit, mushrooms and pointed cabbage.<\/p>","protected":false},"excerpt":{"rendered":"