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 large wooden vats and barrels of varying sizes for 12 months.
St. Laurent - Organic
- Johanneshof Reinisch
- Thermenregion, Austria
Method & Production
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.
This wine works well with game. Enjoy with vension sausages or tagliatelle with chicken liver and porcini.