Großer Buriweg 29
3550 Langenlois, Austria
Phone: +43 (0) 2734 41 52
Fax: +43 (0)2734 4152-4
Opening hours wine cellar:
Every Saturday from 1 to 5 PM
January and February 2020: Every 2nd weekend
Lively, authentic and rich in contrasts – our wines are a reflection of the region, which we put unadulterated into every bottle.
The grapes are harvested from our oldest Grüner Veltliner vineyards in Ried Langenloiser Spiegel. After gently pressing the grapes, the juice runs freely into pre-used big wooden barrels made from Austrian oak. The wine remains there on its full lees until its bottled with a minimum of intervention. This means very late and low sulfer addition, long yeast contact and making use of gravitation.
Only the healthiest grapes remain on the vine during the pre-selection process by hand, before the Hasel vineyard is harvested. Whole bunch pressing and yet some time on skins result in an elegant wine with a good structured backbone.
Physiologisch gereift gelesen, ist es das Ziel die vollreifen Trauben aus dem Langenloiser Kittmannsberg im Keller möglichst schonend zu verarbeiten. Nach dem Rebeln rasten die Beeren ein paar Stunden auf der Maische um genügend Würzigkeit und Traubentannin in die Gärung mitzunehmen. Nach groben Absetzten geht es naturtrüb in die Gärung, die spontan einsetzt und bei den natürlich kühlen Temperaturen im Erdkeller abläuft. Danach bleibt der Wein noch bis ins Frühjahr auf der Voll- bzw. Feinhefe und wird erst kurz vor der Abfüllung im Spätsommer filtriert.
Grown on calcareous soils in the south of Langenlois, the grapes are harvested and pressed as a whole bunch. Fermentation takes place in French oak with about 25% new barrels.
The south of Langenlois is dominated by Loess soil. This loamy and calcareous soil base provides perfect conditions for growing Grüner Veltliner. Warm summer days and chilly breezes at night result in a very aromatic wine. The grapes are chosen from various vineyards of the Rosner family all around Langenlois.
The grapes are harvested mostly in morning hours when it‘s still cool outside. Retaining the freshness is one of the main aims for this wine. After a short rest of a couple of hours on skins to extract the aroma, the wine is gently pressed, settled, racked and brought to fermentation in the naturally cool cellar.
All Riesling Vineyards of the estate are situated on the hills north of Langenlois, where a more mineralic soil can be found due to the influence of the Bohemian Massif. In a first harvesting session all premature grapes are selected to become this elegant and fruit-driven Riesling.
The grapes are harvested mostly in morning hours when it‘s still cool outside. Retaining the freshness is one of the main aims for this wine. The whole bunches are gently pressed, settled, racked and brought to fermentation in the naturally cool cellar.
Light and easy drinking wine from Müller-Thurgau grapes also known as Rivaner in Austria.
Basic Grüner Veltliner harvested early enough to get a fresh and fruity type.
A light Rosé made purely from Zweigelt grapes.
Muskat is a wine created by blending two varieties. Two third of Gelber Muskateller, the more common grape with the very distinct Muskat-flavor and one third of Muskat Ottonel, the more elegant counterpart.
Gelber Muskateller is contributing a lot of intense fruit and strong acid, which is perfectly balanced by the milder Muskat Ottonel grape. The result is a fruit-focused, typcial nose paired with an elegant and medium bodied middle part and an easy finish.
Grapes from the fairly new German variety Scheurebe (in Austria also known as Sämling 88) were planted by Franz Rosner sen. out of curiosity. Today these grapes are mainly used by the family to produce sweet wines, however, due to pre-selection a dry version of Sämling is bottled every year.
Chardonnay Klassik is cool fermented in inox tanks to retain the freshness.
Classical wine from the Austrian grape variety Blauer Zweigelt. Fermented on skins for several weeks and stored in big wooden oak casks until bottling.
The main variety for red wines is Blauer Zweigelt, which also found home in the soils of Langenlois. For the Zweigelt Reserve, the Rosner family always chooses the oldest Zweigelt vineyards to select from. Every year the grapes are cut in half to reach a good ripeness in the cool-climate conditions in Kamptal/Austria.
Every vineyards is harvested up to three times and for the Zweigelt Reserve Norbert and Stefan always want the latest harvested grapes. After fermenting slowly on skins and some gentle pump-overs, the mash is pressed and racked into old wooden barrels, where the wine
can rest for another year before botteling.
The Austrian variety Sankt Laurent is descended from varieties of the Pinot family. Grown under cool climate conditions in Kamptal, on partly Loess soil in the south of Langenlois as well as bed rock dominated soils in the northern part.
Yield reduction throughout the year and precise canopy management leave us with juicy grapes for harvesting. We select only the healthy bunches, which are carefully destemmed and fermented as such: whole berries. Gentle extraction throughout fermentation and maturation in old French oak lead to a gentle, yet, profound wine.
Only the oldest Blauer Zweigelt (syn. Rotburger) vineyards are harvested as a base for this vine. Only highly physiological ripe berries from different vineyards of Langenlois are chosen.
After fermentation on skins and a gentle separation of wine and skins, the Zweigelt is brought into mainly new French oak barrels from different coopers. Only the chosen barrels are taken after 1,5 years to create this bold red wine.
As a small project we harvest our grapes from Cabernet Sauvignon on the latest possible stage every year. Open fermentation, gentle punch downs and a finish in old oak barrels result in this coolish Cabernet Sauvignon.
For this naturally sparkling Zweigelt Rosé we pre-select grapes from various Blauer Zweigelt vineyards all over Langenlois.
After some skin contact the grapes are pressed and starts naturally into fermentation. In the end of a rather slow fermentation, the wine is bottled in order to finish off fermentation in the bottle and build up the bubbles naturally, by only using the sugar from the Blauer Zweigelt grapes. After half a year on lees, the bottles are put upside down without riddling. The excess of yeast and tartar are separated from the wine during degorging, whereby just enough yeast remains to keep the freshness.
Our vintage Sekt (i.e. Autrian quality sparkling wine) is bottle fermented, aged for +24 months and degorged afterwards. The base wine is a blend of Sauvignon Blanc and Grüner Veltliner. Fairly ripe Sauvignon Blanc grapes are harvested to add its typical Cassis flavors. The Grüner Veltliner base wine is the subtle and elegant componant.
One third is Grüner Veltliner grapes 2018 fermeneted on skins, blended with two third of whole bunch pressed Grüner Veltliner grapes from 2019. A fresh and appealing natural wine.
Sauvgnon Blanc, fermented on skins (whole berries) for 7 days.