Pleil Winery, Wolkersdorf in Weinviertel
Family Pleil has been cultivating wine for generations. Christian Pleil continued this tradtion and graduated from the Winemaking College in Klosterneuburg. He always knew that wine would be his profession. Thus he collected practice experience and knowledge in Germany, California, South Africa and Australia, before taking over his parentswinery in Wolkersdorf. Through these formative years, Christian developed a reflective view and appreciation of his own world of wine. It followed that Grüner Veltliner took on the status of Pleil´s favorite variety. As well, the important white wine varieties, Chardonnay and Riesling - Zweigelt dominating among the reds. Christian Pleil accelerated a precise, clear and refreshing winemaking style – from a light introduction wine up to his complex reserve. Essential for him is to fill a maximum of authentic varietal taste and origin in the bottle.
The white wines are vinified under cool fermentation in steel tanks, in order to preserve fruitiness and varietal character. The reds are produced with malolactic fermentation in wooden barrels, partially also in barriques.
To complete the Pleil selection, also sparkling wine (Sekt) and superior quality grade wines (Prädikatsweine) are produced.
Vineyard area: 18 hectares
Annual production: 900 -1000 hl
- 45 % Grüner Veltliner
- 15% Chardonnay
- 11 % Riesling
- 3 % Sauvignon Blanc
- 2% Pinot Blanc
- 20 % Zweigelt
- 4 % Merlot
Certified "Sustainable Austria"
Wine under the sign of Sustainability
“Sustainable Austria” is a seal of approval for wines produced in a sustainable fashion. They are produced in observance of certain economic, ecological and social criteria, and are closely scrutinised for adherence to these principles. From the harvesting of the grapes, through the élevage of the wine to the bottling, the entire production process is critically examined for its contribution to sustainability. Sparing use of water, energy, chemical fertilisers and efficient use of machinery are among those aspects positively evaluated – as are, for example – providing fair working conditions and sustainable business practices. Only when all of these requirements are satisfied is a winegrower permitted to label his wines with this seal.
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