Winery Johanneshof ReinischHolzspur St.Laurent
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Holzspur St.Laurent of Winery Johanneshof Reinisch in the region of Weinland often reveals types of flavors of non oak, oak or spices and sometimes also flavors of black fruit.
Details and technical informations about Winery Johanneshof Reinisch's Holzspur St.Laurent.
Discover the grape variety: Allison seedless
American, intraspecific crossing between the red globe and the princess obtained in 2000 by the Sheehan genetics (California). It can be found in the United States, South Africa, Spain, Italy, ... almost unknown in France because of a very late maturity.
Last vintages of this wine
The best vintages of Holzspur St.Laurent from Winery Johanneshof Reinisch are 2017, 2015, 2014, 2012 and 0.
Informations about the Winery Johanneshof Reinisch
The Winery Johanneshof Reinisch is one of of the world's greatest estates. It offers 54 wines for sale in the of Thermenregion to come and discover on site or to buy online.
The wine region of Thermenregion
The wine region of Thermenregion is located in the region of Niederösterreich of Weinland of Austria. We currently count 74 estates and châteaux in the of Thermenregion, producing 505 different wines in conventional, organic and biodynamic agriculture. The wines of Thermenregion go well with generally quite well with dishes .
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
