The Great Challenge: The Grand Blazon "Pinot Bianco Kristallberg" Elena Walch  against "Pinot Bianco Klaser Salamander" Niklas and "Pinot Bianco Leopoldine" Castel Sallegg

Pinot Bianco Kristallberg Elena Walch

The Pinot Bianco 'Kristallberg' presents itself with many facets and great minerality. It impresses with its fresh, clear straw yellow and the bouquet of aromas of fresh pears and white-fleshed fruit combined with spicy notes of green nuts and light mineral and smoky aromas. Elegance and savouriness on the palate, as well as a youthful and stimulating vivacity combined with a fascinating interplay of acidity. A wine of great charm.

Soft pressing of the grapes, followed by static decantation of the must. Fermentation in steel barrels at a controlled temperature of approx. 20°C.40% of the must ferments in 25hl wooden barrels, 20% in French barriques, the rest in steel where it matures for 5 months. After racking at the end of fermentation, the wine remains on the lees for a long time. Before bottling, blending takes place.

Pinot Bianco Riserva Klaser Salamander Niklas

A wine of great olfactory complexity, with notes of red apple, Williams pear and melon enhanced by a slight hint of wood.

After fermentation in 500 l oak barrels and subsequent ageing in wood on the lees for 12 months, the wine achieves initial maturation. This is followed by a further 6 months of maturing on the lees in steel barrels.

Pinot Bianco Leopoldine Castel Sallegg

Intense straw yellow colour, variegated fruity aromas, tight, rich, persistent and mineral finish.

Our Pinot Bianco grows in the Leisenhof vineyard in the heart of Kaltern. The autumn wind from the surrounding peaks becomes cool during the night hours of the hottest days. With its bright yellow presence in the glass, it is characterised by fragrant fruity notes of ripe apple, apricot and a hint of lemon, combined with aromas of honey and flint. On the palate, the Pinot Bianco LEOPOLDINE is elegant and smooth despite its marked acidity and minerality. The finish is long and persistent.

Manual harvesting and selection of the grapes from the historic vineyards with the oldest vines. Soft pressing and pre-clarification by sedimentation. Fermentation at controlled temperature in stainless steel tanks and new French barriques with biological acid reduction (20 %). Maturation on fine lees for 12 months, followed by bottling and a further 6 months in bottle.