Szigeti Pinot Noir Rosé Brut (Limited Offer)

Pinot Noir Brut Rosé bottle image

Wine Description

Located on the eastern shores of Lake Neusiedl, the Neusiedlersee region’s Pannonian climate bestows some of the highest average temperatures in Austria, as well as the highest amount of sunshine in Central Europe, on the local vineyards.

The “Méthode Traditionelle,” more costly and time-consuming than other methods of sparkling wine production, ensures that the final wines will have great mouthfeel and complexity. Finally, no oak is used in the winemaking process, which results in a very fruity, delicate sparkling wine with true varietal character.

Szigeti bottles
Peter Szigeti
Peter with Logo
Peter in vineyard
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Acclaim
“The Szigeti Pinot Noir Brut Rosé, nv, Burgenland, Austria, is 100 percent varietal and aged on the yeast 12 months in the bottle. The color is a soft salmon-copper hue, energized by a constant stream of tiny bubbles. This is a very attractive and rather exotic sparkling wine that along with the usual elements of orange zest and strawberries includes notes of cloves and red currants, brambles and rose petals, in a dry, tart package framed by flint and chalk minerality.”
— Bigger Than Your Head, May 2016
“…The aroma smelled rounder ...with light notes of cherry and something a bit floral. A crisp apple taste quickly gave way to strawberries and cherries. Tart and lemony acids, in turn, supplanted the sweetness of the fruit, and the finish was dry. The bubbles were pleasantly small and sharp...The wine has a certain voluptuousness, which, depending on your taste in wine and significant others, might be just the thing.”
— Odd Bacchus, Mar 2016
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Vineyard & Production Info
Vineyard name
Neusiedlersee Burgenland
Soil composition
Loam and Loess
Elevation:
336 feet
Year vineyard planted:
1993-1995
Harvest time:
September
First vintage of this wine:
2003
Bottles produced of this wine:
25,000
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Winemaking & Aging
Varietal composition:
100% Pinot Noir
Fermentation container:
Stainless steel tank
Fermentation temperature:
62.6 °F
Malolactic fermentation:
No
Type of aging container:
In bottle
Length of aging before bottling:
12 month on yeast
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Analytical Data
pH level:
2.76
Acidity:
7.59 g/L
Alcohol:
13.7 %
Dry extract:
29.7 g/L
Residual sugar:
5.5 g/L