# Langenloiser Grüner Veltliner Kamptal DAC (2022)

- **Producer:** Weingut Loimer
- **Colour:** white
- **Type:** still
- **Grapes:** Grüner Veltliner
- **Region:** Niederösterreich, Austria
- **Style:** Natural
- **Alcohol:** 12.5%
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** marzipan, mirabelle plum, wet stones, fennel, dill, apricot, grapefruit, almond, biscuit, hazelnut, dried apricot

## About this wine

The Langenloiser Grüner Veltliner Kamptal DAC 2022 from Weingut Loimer is a white wine produced from 100% Grüner Veltliner grapes in Austria's Kamptal region. Fred Loimer, the owner and winemaker, champions biodynamic viticulture, with his estate wines holding the 'Respekt' certification. The vineyards, located around Langenlois, feature vines aged between 20 and 50 years, planted on diverse soil types including gneiss and loess. The 2022 vintage is noted for its density and balanced acidity. The wine is distinguished by its complex nose, mineral grip, and a harmonious interplay of fruity and vegetal notes, with fine herbal nuances and a clear, cool tone.

## Interesting facts

- Practices biodynamic viticulture with 'Respekt' certification.
- Vines range from 20 to 50 years old.
- Fermentation occurs spontaneously with own yeasts.
- A portion ferments in large, used oak barrels.

## Food pairing

The wine's vibrant acidity and medium body are well-suited to cut through richer dishes, while its subtle herbal and mineral notes complement a variety of vegetable preparations and lighter proteins. The animating character of the wine makes it a versatile companion for diverse flavors.

## Wine making process

The production of the Langenloiser Grüner Veltliner involves a short maceration period followed by whole cluster pressing. Fermentation is spontaneous, utilizing indigenous yeasts. Approximately 70% of the wine ferments in stainless steel tanks, while the remaining 30% ferments in 2500-liter used oak barrels at temperatures between 20-22°C for one month. Following fermentation, the wine ages on its full lees until late January, then continues to age on fine lees in stainless steel tanks for an additional three months. Grapes are harvested by hand in 20 kg crates.