GAISBERG – Ried (single vineyard, cru) Gaisberg belongs to three villages (Kammern, Zöbing and Strass) and is situated just east of Heiligenstein. Geologically, this most eastern part of the Gföhler gneiss plate is marked by slaty para-gneiss, amphibolite and mica. Some parts of the Riesling terraces contain the oldest vineyards of the estate.
I love the wines from Bodegas Arrocal, as their vines are in the higher altitude village of Gumiel de Mercado, where diurnal temperature swings produce more refined wines than in much hotter sections of Ribera de Duero, such as around Valladolid. The 2021...
This single vineyard cru comes from Colbertaldo di Vidor in the Valdobbiadene DOCG region. First produced in 1933, it has become the estate's flagship Prosecco. Recognized by Gambero Rosso as one of Italy's top Prosecco wines year after year. The vineyard faces southwest and the oldest vines are 100 years old. The winemaking process involves light pressing followed by temperature-controlled fermentation. The wine spends 3 months on lees in stainless steel. The secondary fermentation occurs in autoclaves initiated in batches up to 7 times throughout the year to preserve freshness.
A complex nose of honeysuckle, quince, and nutmeg with a touch of smokiness. A voluptuous and creamy attack that evolves towards notes of candied orange, rose petals, and the spiciness of green anise. The acidity and the minerality provide an elegant back...
The ‘Tradition’ wines are an ode to the winemaking style being employed at Gobelsburg in the early 19th century – specifically the years between 1800 and 1850. This period is characterized by the era of baroque, where intense aromatics in vinfication was being practiced.
The grapes are pressed with a basket press for low sediment content, without further sedimentation the wines are fermented without temperature control in 25 hl Manhartsberg oak casks (double foudre). After the fermentation the wines are racked every 3 to 4 months to let the wine ‘breathe’ on one side, but on the other side to go off the lees. This process lasts for about two years until the wine is ready to be bottled.