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RIED Bärnreiser
Ried Bärnreiser lies on the eastern edge of the Danube gravel terrace of the Arbesthal Hills. Warmer and more exposed than the Rosenberg, its hot, austere character is shaped by deep, limestone-rich soils over quartz gravel and Miocene sediments.
Named after the scrub that once covered the site, Bärnreiser today is known for powerful, structured wines with great ageing potential.
RIED Bärnreiser 1 ÖTW
One of Carnuntum’s great classics A wine that represents its origins in an ideal manner; very tightly structured and concentrated on the palate, deep garnet with an intense aroma of dark berries, cassis, juniper and cloves. Marvellously elegant tannins and an endless finish.
- site & soil loam, limestone, sand und Danube gravel
- harvest end of September to beginning October hand-selected in multiple passes
- fermentation 14-20 days spontaneous fermentation on the skins at 30-32°C in wooden vats, followed by malolactic fermentation in barriques
- élevage 20 months in french oak barriques of various sizes
- alcohol 14.4%vol
- residual sugar 2.5g/l
- acidity 6.1g/l
- food pairing the wine for holiday feasting: wild game, steaks, stews of dark meat. Anything with concentration and power>
Wild roses grow on the hillsides, giving their name to this site, surrounded by forest at an elevation of 250m. Here we cultivate 4.8 hectares of vineyard, which benefit from the cooler location. The subsoil is composed of sediments from the primordial sea, with clay, limestone & various types of sand, while the surface layer features a thick layer of Danube gravels, some 30–40 cm. The nature of the soil, of course, changes a bit up and down the slope. In the uppermost portion, Rosenberg is rather meagre and gravelly. There, we have planted Merlot & Blaufränkisch. Farther downhill, the soil becomes deeper with more clay, and Zweigelt gives best results.
