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Schloss Gobelsburg Gruner Veltliner Tradition Heritage Cuvee 3 Years

Schloss Gobelsburg Gruner Veltliner Tradition Heritage Cuvee 3 Years

HK$438
HK$438
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The Schloss Gobelsburg TRADITION wines lead us back to a historic age of wine production. As an estate with a history going back more than 850 years our concern is not only todays methods of winemaking, but also to explore styles of the past.

The wines of past eras experienced not only other production conditions & methods, but also a different set of expectations. Looking at the history of wine making one finds out, that wine was always an image of its present moment in time and has evolved according to trends, ideas and values.

The TRADITION wines are botteled in different categories:
The TRADITION heritage 3 years shows us the classic style of wine perception in the 19th century. A minimum maturation of three years was mandatory in these imperial ages. But there were also wines undergoing a considerably longer maturation, meant to be cherished in special moments and festivities.
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Traditional winemaking
The early 19th century is interesting from a historic-vinous point of view. In their production methods vintners and cellarmasters could already look back on an empiric and monastic knowledge of almost 2000 years, on the other hand their labour was not yet industrialized. Only later, in the second half of the 19th century, people started thinking about increasing production and cutting their time investment, which led to innovation and new techniques like pumps, transforming the craftsmanship of winemaking into a modern form of wine production.

Grape processing
In the 19th century the processing of the harvested grapes would start immediately in the vineyard. Being carried out of the vine rows in „Butten“, a type of backbasket, the grapes would be poured into a crate beside the vineyard, where the crushing of the grapes would be done by means of a large wooden club. Therafter the mash was transported to the winery in open barrels. There it would be poured into the wooden press, where the stems and skins were discarded. From the press the must went without filtration directly into a fermentation barrel, where vinification startet spontaneously without temperature control.

Elevage: The raising of the wine
After the fermentation was done the raising or schooling started by racking the wine from barrel to barrel. That would happen 3-4 times in the first year of maturation, 2-3 times in the second and once every additional year of maturation. The timing of the first racking would depend on the quality and texture of the wine, but also on the features of the harvest and vintage. Maturation would last at least 3 years, but depending on the development of the wine, up to six years or even longer. Only when the cellarmaster approved with the achieved quality, the wine would be readied for sale and consumption.

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