Kremstal - Thiery-Weber

Question 1

2014: Thiery-Weber: Kremstal, Kremser Sandgrube, Gruner Veltliner

Answer 1

From 30 year old vines planted on 3ha of loss soil. Hand-harvested in mid-October, vineyard sorting, de-stemmed and spends five hours on the skins followed by spontaneous fermentation in stainless steel for 17 days. Rested on lees for three months and aged between 2-10 months in stainless steel. Bentonite fined and filtered.

Question 2

2015: Thiery Weber: Kremstal, Gruner Veltliner, “Animo”

Answer 2

Picked as the second harvest from the various vineyards. Pressed and settled in tank, on skins for 12 hours (max). Fermented in tank at moderate temperatures 1-2 weeks. Some lees contact. 550 Cases Produced

Question 3

Weingut Thiery-Weber

Niederösterreich, Austria

Answer 3

For generations the families of Theiry and Weber have made wine, deeply rooted in the village of Rohrendorf on the mighty loess soils of the Saubuhel. The estate originally belonged to Karl Theiry but was passed onto his daughter Maria and her husband Erich Weber with only around 5 hectares to cultivate. In 2005, Artur, the nephew of Maria and Erich, took up the reigns after having studied abroad and at home the traditions of viticulture. Artur brought youthful zeal, fresh approaches and a broader sense of the wine world to use in directing the now 17 hectares of vines in the Krems Valley at his command. Even with all the technology at hand he prefers to allow the vines to make the wine, standing true to limited manipulation during every step of the process to produce the cleanest expressions of the soils. As each vineyard has been studied with his new gaze, a keen appreciation for the now will lead to new interpretations of this established estate.