Koppitsch Touch 2021 750ml

Koppitsch

$19.99
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SKU:
LC2267
Shipping:
Calculated at Checkout
Producer:
Koppitsch
Subcategory:
Other White Wine
Country:
Austria
Region:
Burgenland
Raw Materials:
Welschriesling, Gruner Veltliner, Weissburgunder, Sauvignon Blanc, Traminer
Vintage:
2021
Volume:
750ml
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Alex and Maria on this wine: “Have you ever had a glass of orange wine that did not touch you? Skin contact whites very often trigger intense reactions. Therefore our name, also referring to skin contact, obviously. The majestic bird on the label is great white egret, very common around the lake. He loves to visit our vineyards and we love to watch him during take-off,” Maria enthuses.

Grapes: 50 % Welchriesling, 50% “Gemischter Satz”, literally mixed plantation. Fieldblend of many varieties like Grüner Veltliner, Brauner Veltliner, Weissburgunder, Welschriesling, Sauvignon Blanc, Traminer, Muskat, Neuburger, and many more that Maria and Alex don’t even know since it’s an old vineyard.

Vineyards: the Welschriesling comes from Neuberg, a rocky limestone hill with very poor soil in the northwest of Neusiedl that is part of the Leithaberg mountains. The Gemischter Satz grows on the clay soil of the Schafbühl plot. A gentle southwest slope oriented towards the lake, planted more than 85 years ago.

Making of: once hand-harvested, most of the grapes are destemmed and let to ferment in open-top vats; about 30% are kept as whole bunches for carbonic maceration. After a couple of days of maceration, the juice is taken off the mash and the remaining is pressed. Everything is blended into small oak barrels to finish fermentation naturally. Maturation on gross lees for about 10 months without any additives. No fining, no filtration, no temperature control at any stage of winemaking. The 2020 vintage was also made without any sulfur addition.

Personality: a true balance of terroir characters here! The expressive character of the old vines of Gemischter Satz on rich soil combines with the delicate acidity of Welschriesling on limestone. “We’re playing around with carbonic maceration and length of skin contact, to have both the crispness and elegance as well as more earthy flavors and challenging fruit notes, typical for good skin-contact whites!” Maria says.