| Production Area: |
Frauenkirchen and the surrounding area - Quartz and iron gravel soil, gravel and underground -Sand; Top soil light and permeable, warm and dry
Burgenland, Austria |
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Josef “Pepi” Umathum is one of Austria's best known producers. In the Burgenland growing district called Neusiedlersee (Lake Neusiedl), he counts as one of the great champions of the traditional Austrian grape varieties: Zweigelt, St Laurent and Blaufränkisch account for 85% of his plantations.
Umathum has embraced the intricacies and harmonies of biodynamic viticulture, and for most of his wines—all hand-harvested—he prefers to use large barrels of native Austrian oak, which underscores the clear fruit aromatics of the wines. Some of the high-toned single vineyard bottlings are matured in smaller oak barrels and barriques, and are first released three years after the vintage. Years of experience drinking Burgenland reds have taught us that Pepi Umathum’s entry-level Zweigelt is second to none.
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| Taste: |
Spicy with a fine, soft aftertaste |
| Cellaring Potential: |
Optimal drinking maturity 2020 - 2028 |
| Food Matching: |
Dark meat, game and pasta dishes |
| Vinification: |
Harvest time in September 2018, picked by hand, in the cellar with optical sorting system selected again
The fermentation takes place with the skins to get the red coloring matter and leach out the tannic acid; during fermentation the juice is repeatedly pumped up onto the cap, to moisten this and to better leach it ensure; after about two weeks the young wine will separated and transferred to wooden barrels, then on the acid is broken down biologically (malolactic fermentation). |