Austria : Winemaking Flashcards
1
Q
Austria: Winemaking
A
- White wines:
- preserve primary fruit and characteristics
- Short period of skin contact to max flavours and aromas
- Gruner and Riesling do not go through MLFC to retain varietal acidity
- Wines are stored in SS and old oak
- Some leave wine on lees for 6 months or longer and ferment to dryness
- Red wines:
- fermented in large open top fermenters - with punch downs and pump overs
- Ambient yeast is common
- Wines are stored in large vessels 300-600L old oak and SS tanks to help soften tannins
- Prem producers use a small porion of new french oak
- Some use acacia vats to prevent the vanilla flavours
- There is also some experimentation of prolonged skin contact and ageing in amphorae
