Welschriesling 2022, botrytis selection, sweet (white)
A numbered limited edition of 61 bottles.
| Category: | White |
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Welschriesling 2022, botrytis selection, sweet
ANALYSIS
10.5% alc.; 115.0 residual sugar; 7.5 acidity
AGING
The grapes were hand-harvested, with 95% affected by noble botrytis. Whole bunches were pressed at low pressure, and the must then fermented in a stainless-steel tank. The wine aged for 16 months on fine lees.
CHARACTERISTICS
The wine has a deep golden color. The nose is rich and sensual, with linden honey and freshly roasted hazelnuts. The palate is very pleasant and sweet, with candied fruit and a gently piquant acidity on the finish that brings the wine into balance.
Discussion
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ENOVIN winery was founded in 2022 by two young, long-time friends who met at the winemaking high school in Valtice. They further deepened their winemaking knowledge at Mendel University, gaining master's degrees and continuing with doctoral studies.
Both have been making wine for about 10 years, but coming from winemaking families, they have been involved since an early age.
"The name of our winery originated quite simply. ENO from oenology, the science of winemaking. VIN from vineyard. Grape origin and quality are prerequisites for high-quality wine. Only by merging these two fields can we produce wine that goes beyond the ordinary. We must manage the vineyard to get excellent raw material. Only then can we become mere shepherds of the wine and care for it rather than artificially altering its character."
They focus mainly on producing white wines, with a smaller share of red wines typical of the region. Their philosophy is based on knowledge from the past, expanded with modern expertise. Above all, they rely on careful work with grapes, because they believe quality is born in the vineyard. They farm some of the most prestigious vineyard sites in the Mikulov subregion around the villages of Perná and Novosedly. They emphasize varietal expression and preserving terroir. For this reason, they use their own starter cultures for each wine. The method uses native yeasts from individual vineyards. One week before harvest, a smaller amount of grapes is collected from the given vineyard and site. The grapes are crushed by hand and the pressed must begins spontaneous fermentation. Once it reaches 5-9% alcohol by volume, the fermenting must is added to the full batch, allowing the entire volume to ferment safely and quickly. Why exactly 5-9%?
"In the fermenting must, we only need noble yeast, but initially, there are many wild yeasts that can cause faults. Their viability is inhibited above 4% alcohol, leaving only noble yeasts. Furthermore, cold maceration at 6-8 °C using dry ice preserves the terroir. It lasts 24-48 hours to extract color, aromatics and nutrients. Another crucial intervention is the very careful and sensitive dosing of sulfur dioxide during production on lees."
The wines are divided into two lines, ROBUST and AROMATICO
ROBUST - Very full-bodied wines made exclusively in 225 l French oak barrels, where they also ferment. Kept on coarse lees without added sulfur. Aged in barrels for 6-14 months, then racked into stainless steel tanks and sulfited for the first time before bottling. The result is complex varietal wines supported by robust barrel notes.
AROMATICO - Softer, but still fuller-style wines made in stainless steel tanks. Aged for at least 6 months on fine lees. The result is a fresh, aromatic wine with excellent cellaring potential.