Resveratrol Vintage The beginning of the main harvest
20. October 2008 | 10:08
Vines produce resveratrol and similar substances to protect themselves against fungus illnesses during cooler years. 2008 might therefore become a “resveratrol vintage”. How much of this compound will be contained in the wine depends on the vinification – these substances are contained mainly in the skins, and the longer the must remains in contact with the skins, the more resveratrol will be in the wine.
A great number of scientific publications have proved that in mice and rats, and perhaps in humans, too, these substances can have effects that prolong life to an astonishing degree. This is some consolation for the fact that our red wine grapes are not yet as full, sweet and powerful as they were for instance in 2006. This harvest requires us to change over and try to make wines with great lightness, elegance and finesse.
The main harvest has begun and Zweigelt, St Laurent and Pinot Noir are now harvested quickly – if the weather plays along.
During the past day we were particularly happy with our Pinot Gris from the Langenloiser Spiegel – they taste wonderful at 19.5° KMW (Klosterneuburger Mostwaage), which is the equivalent of 13% of alcohol.
Grüner Veltliner and Riesling from our younger vineyards are now being harvested. Progress is rather slow, as every bunch of grapes has to be looked at and cut out individually, all by hand.
Good eyes and concentration are necessary for this work if the best qualities are to be achieved.
