Rudi Pichler Riesling Ried Kirchweg Smaragd

Riesling Ried Kirchweg Smaragd bottle image

Wine Description

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Kirchweg, or “church path,” gets its name from a former path to the nearby church of St. Michael. The vineyard faces southeast and rises gently towards the bottom of Hochrain. Rudi Pichler’s vines are planted near the foot of Hochrain where sedimentary soils provide excellent conditions for Riesling.

Rudi Pichler Winery
Rudi Pichler Vineyards
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Acclaim
“A fresh and intense white with lemon rind and dried peach character. Sea salt undertones. Full body, bone dry and very flavor intensive. Persistent finish.”
— James Suckling, Dec 2017
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Vineyard & Production Info
Vineyard name
Ried Kirchweg
Vineyard size
14 acres
Soil composition
Gneiss, Rocky, and Sand
Training method
Cane-pruned
Elevation:
726-1,188 feet
Vines/acre:
1.8
Yield/acre:
1.2-2.16 tons
Exposure:
Southern / Southwestern
Harvest time:
October-November
Average Vine Age:
35-45 years
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Winemaking & Aging
Prefermentation Technique:
Cold soak
Time on its skins:
12 hours
Maceration length:
1-2
Varietal composition:
100% Riesling
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
64-72 °F
Maceration technique:
Cold Soak Maceration
Malolactic fermentation:
no
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
7 months
Length of bottle aging:
1 month
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Analytical Data
Acidity:
6.7 g/L
Alcohol:
13 %
Residual sugar:
1 g/L