Weinmanufaktur St. Laurent - Winzer Krems

Weinmanufaktur St. Laurent - Winzer KremsWith Winzer Krems Weinmanufaktur St. Laurent, a first-class red wine finds its way into the glass. It offers a wonderfully bright, light red color. This varietal Austrian wine reveals delightfully refined notes of sour cherries and raspberries in the glass. There are also hints of . This wine delights with its elegantly dry flavor profile. It was bottled with 3.9 grams of residual sugar. As one would expect from a wine in the premium entry-level segment, this Austrian charmer offers, despite its dryness, the finest balance. Aroma does not necessarily need a lot of sugar. On the palate, this well-balanced red wine is characterized by an incredibly silky texture. Thanks to its pronounced fruit acidity, the Weinmanufaktur St. Laurent presents itself wonderfully fresh and lively on the palate. On the finish, this youthful wine from the Lower Austria wine-growing region finally impresses with considerable length. Once again, hints of raspberry and sour cherry appear. In the aftertaste, mineral notes from the loess-dominated soils also join in. Vinification of the Weinmanufaktur St. Laurent by Winzer Krems This balanced red wine from Austria is vinified from the Saint Laurent grape variety. In Lower Austria, the vines that produce the grapes for this wine grow on loess soils. Once perfect physiological ripeness is ensured, the grapes for the Weinmanufaktur St. Laurent are harvested exclusively by hand, without the use of coarse and barely selective mechanical harvesters. After hand-picking, the grapes are immediately brought to the winery. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After fermentation is complete, the Weinmanufaktur St. Laurent can continue to harmonize for a few months on the fine lees. Food recommendation for the Weinmanufaktur St. Laurent by Winzer Krems Enjoy this red wine from Austria best served at 15 - 18°C as an accompanying wine to Boeuf Bourguignon, fried calf’s liver with apples, onions and balsamic sauce, or Ossobuco.