St. Laurent - Organic

  • Johanneshof Reinisch
  • Thermenregion, Austria

Method & Production

The organically grown St Laurent grapes for this wine are from a vineyard in Tattenforf. Harvested at the end of September/beginning of October. Skin contact maceration for around 12 to 16 days. Fermentation takes place in large oak cask. The wine then matures 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 specialty, 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.