T.N. 76 Weißburgunder 2013

T.N. 76
Weißburgunder
2013

After more than 24 months of fermentation followed by maturation, a wine with elegant edges is the result. It has a ripe, fruity nose and lingering minerality on the palate. Quite simply a pure wine.

'Wonderfully tasty grapes grow on our 40-year-old, knotty Pinot Blanc vines with their unruly shoots. The 2013 harvest produced a really special wine.'
Thomas Niedermayr

Hof Gandberg

Grapes T.N.76 Weissburgunder

VARIETY: In 1976 Rudolf Niedermayr planted the Pinot Blanc vines and set the foundations for this special wine. Even at the time, the vintner was very innovative with an experimental streak. He chose the Casarsa System, a very unusual one for the time involving high-stem vine training. In the meantime, Pinot Blanc has become the only non-fungus resistant variety at 'Hof Gandberg', while it is very typical and widespread in the wine-producing area of Eppan Berg.

Position and soil

POSITION AND SOIL: The grapes thrive at 'Hof Gandberg', which is located in Eppan Berg at 520 metres above sea level at the eastern foot of the Gandberg mountain. The loamy, calcareous and deep soil has a high white Dolomite rock content.

HARVEST: Half of the grapes of each variety are removed even before the fruit begins to ripen so that the remaining grapes may grow better and in a more concentrated fashion. This means that we ended up with a harvest of wonderfully small and very tasty grapes, which on 3rd October 2013 were handpicked and carefully taken into the cellar.

Wineglass T.N.76 Weissburgunder

IN THE CELLAR: The grape juice lay in the must for one to two days and was then carefully pressed. After over two years' fermentation in steel barrels with yeast from the vineyard, the wine was removed from the leavenings, which in the meantime had formed a sediment, and was bottled unfiltered in August 2016. The T.N. 76 Pinot Blanc has been on sale since autumn 2016.

Alcohol: 14 % vol.
Total acidity: 5,2 g/l
Sugar residues: 1,8 g/l