Weinmanufaktur Pinot Noir - Winzer Krems

The Weinmanufaktur Pinot Noir from the winegrowing region of Lower Austria presents itself in the glass in a bright light red. The first nose of the Weinmanufaktur Pinot Noir reveals notes of strawberries and raspberries. The fruity hints of the bouquet are joined by further fruitily-balsamic nuances.

The Winzer Krems Weinmanufaktur Pinot Noir captivates with its elegantly dry flavor profile. It was bottled with 5.8 grams of residual sugar. As you would expect from a wine at the premium entry level, this Austrian, despite all its dryness, enchants with the finest balance. Excellent flavor does not necessarily require much residual sugar. Balanced and multi-layered, this velvety red wine presents itself on the palate. Thanks to its lively fruit acidity, the Weinmanufaktur Pinot Noir appears wonderfully fresh and vibrant on the palate. The finish of this well-ageworthy red wine from the winegrowing region of Lower Austria, more precisely from Kremstal, is finally impressive with its remarkable length. The aftertaste is also accompanied by mineral notes from the clay-dominated soils.

Vinification of the Weinmanufaktur Pinot Noir by Winzer Krems

This wine clearly focuses on a single grape variety, namely Pinot Noir. Only the best grapes were used for this exceptionally well-balanced varietal wine from Winzer Krems. In Lower Austria, the vines that produce the grapes for this wine grow on clay soils. The grapes for this red wine from Austria are harvested exclusively by hand once optimal ripeness has been ensured. After harvesting, the grapes are immediately brought to the winery. Here they are selected and gently crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. Vinification is followed by maturation for several months on the fine lees before the wine is finally bottled.

Food recommendation for Winzer Krems Weinmanufaktur Pinot Noir

This Austrian should ideally be enjoyed at a temperature of 15 - 18°C. It is perfect as an accompanying wine to goose breast with ginger red cabbage and marjoram, stuffed peppers, or ossobuco.

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