St. Laurent

  • Johanneshof Reinisch
  • Thermenregion, Austria

Method & Production

The St Laurent grapes are from the vineyard in Tattenforf. The grapes are harvested between in the beggining of October. The must is left to macerate on the skins for between 2 - 3 weeks, fermentation takes place in large oak cask. The wine is aged in barrels of varying sizes (3000 L and partly 225 L) for 12 months.

Tasting notes

From an uncertain origin, but nowadays considered an austrian speciality, this outstanding St. Laurent wine impresses with a bouquet reminiscent of forest fruits, sour cherries and marzipan. 

Food matching

This wine works well with game. Enjoy with vension sausages or tagliatelle with chicken liver and porcini.