Hochrain

On the terraced slopes of the "Hochrain" in Wösendorf my Grüner Veltliner stands on deep loess. The wines here develop nutty and spicy with yellow-fruity aromas. Compared to the Veltliners from the primary rock, the "Hochrain" is a precise example of how much the soil influences the character of the wine.

2024: Alcohol 13% vol., dry with 1g/l residual sugar, 5.5g/l acidity, pH 3.4

2023: Alcohol 13% vol, dry with 1g/l residual sugar, 5.5g/l acidity, pH 3.5

2022: Alcohol 13% vol, dry at 2g/l RZ, 5.7g/l acidity, pH 3.4

2021: Alcohol 12.8% vol, dry with 1.0g/l RZ, 5.5g/l acidity, pH 3.35

2020: Alcohol 12.5% vol, dry with 1.0g/l RZ, 5.6g/l acidity, pH 3.4

2019: Alcohol 13.5% vol, dry with 1.7g/l RZ, 4.5g/l acidity, pH 3.42

2018: Alcohol13.3% vol., dry at 1.0g/l residual sugar, 5.4g/l acidity, pH 3.3

2017: Alcohol13.4% vol, dry at 1.0g/l residual sugar, 5g/l acidity, pH 3.39

2016: Alcohol12.9% vol., dry with 1.3g/l residual sugar, 5.4g/l acidity, pH 3.3

2015: Alcohol13.1% vol., dry at 1.0g/l residual sugar, 5.2g/l acidity, pH 3.38

2014: Alcohol12.2% vol., dry with 1.0g/l residual sugar, 6.2g/l acidity, pH 3.2

2013: Alcohol13.2% vol., dry at 1.2g/l residual sugar, 6.2g/l acidity, pH 3.3

2012: Alcohol12.9% vol., dry with 1.0g/l residual sugar, 5.3g/l acidity, pH 3.4

2011: Alcohol 13.1% vol., dry with 1.5g/l residual sugar, 5.6g/l acidity, pH 3.4

2010: Alcohol 12.7% vol., dry at 3.0g/l residual sugar, 6.5g/l acidity, pH 3.4

2009: Alcohol 12.8% vol., dry at 2.0g/l residual sugar, 6.1g/l acidity, pH 3.3