Cellar

Fermentation

spontaneous

Malolactic Fermentation

yes

Sulfur Added

yes, wine

Mazeration

squashed | 12 hour(s) | cold | with stems: yes

Mash Fermentation

squashed | Stems: 100 % | fermentation vat | 3 - 5 day(s) | 30 %

Filter

unfiltered

Maturing

50 % | large wooden barrel | 200 - 2000 L | used barrel | 24 - 36 month(s)

50 % | stone | 1000 L | 24 - 36 month(s)

Bottling

natural cork | middle/august 2021 | Lot Number: 01/21

SO2 added: 10 mg

Data

Wine Type

still wine | red | dry

Alcohol

11.5 %

Residual Sugar

1 g/l

Acid

5.6 g/l

Certificates

organic, AT-BIO-401

Allergens

sulfites

Drinking Temperature

10 - 14 °C

Aging Potential

high (15 years)

Optimum Drinking Year

2023 - 2032

Wine Description

Zweigelt, Rösler, Blauer Portugieser and Weissburgunder are the main characters in the red Unchained. It comes unfiltered, since clarity resides in its character, not in appearance. There is fruit but also structure driven by acidity and a hint of tannin. Fill your glass, have a decent meal with it, then and you’ll be just fine!

Winery

I’m Martin Obenaus from Glaubendorf . “Unchained” is my credo in all aspects. Farmed biodynamically, my vineyards shall once again turn into an ecosystem in which interventions become less and less necessary. I protect, support, let nature take its course, I unchain it. Hunting shapes the environment in a similar way as winegrowing. It might seem unusual to strive for a development in which the hunter becomes dispensable and the nature is unchained. But so does my will to return to winegrowing the way our ancestors used to do it – the low intervention way. I have taken this path which will be a never-ending one. The ecosystem changes every year but so do we.