Winery Schödl LoidesthalDorflagen St. Laurent
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Dorflagen St. Laurent of Winery Schödl Loidesthal in the region of Weinland often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit.
Details and technical informations about Winery Schödl Loidesthal's Dorflagen St. Laurent.
Discover the grape variety: Béni carlo
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Dorflagen St. Laurent from Winery Schödl Loidesthal are 0, 2017
Informations about the Winery Schödl Loidesthal
The Winery Schödl Loidesthal is one of of the world's greatest estates. It offers 17 wines for sale in the of Weinviertel to come and discover on site or to buy online.
The wine region of Weinviertel
The wine region of Weinviertel is located in the region of Niederösterreich of Weinland of Austria. We currently count 299 estates and châteaux in the of Weinviertel, producing 1137 different wines in conventional, organic and biodynamic agriculture. The wines of Weinviertel 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
