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|Vineyard/Cellar Practices||Certified Organic, Low-Intervention/Natural Wine|
The Carnuntum DAC is nestled in the picturesque borderlands east of Vienna, a bucolic setting that boasts a winemaking tradition that dates back over 2000 years to Roman times. In 1987 Walter Glatzer acquired 5.4 ha of vineyards, and working alongside his wife Doris, son Matthias, and daughter Hanna, soon developed a reputation for producing award-winning vintages. Today the estate has grown to 55 ha of organic vineyards, which are farmed according to biodynamic principles. Walter’s daughter Hanna is now making her own mark in Carnuntum winemaking, with this cab providing a perfect (and perfectly delicious) intro. Foot stomped whole-cluster fruit is fermented in stainless steel for three weeks, with no sulfur added during fermentation. After a gentle pressing, the wine is aged for 6 months in large used Austria oak barrels, and bottled without fining, filtration, and a bare minimum of sulfur. Aromas of blackberries, blueberries, and earth turn to a palate that is intensely juicy and structured. Flavors of red plum and lingonberry are layered with woodsy herbs and bay leaf. Natural wine lovers will enjoy this full-bodied bottle. Certified organic, low-intervention/natural wine, vegan.