Winemaking Techniques: Hand harvest, fermented with cultured and natural yeasts for 10-20 days in casks and stainless steel. 6-8 months on the lees.

Originating in Germany in the 1400s, Riesling is hailed the world over as one of the premier white grape varieties. The 2nd most-planted white grape in Austria, Riesling thrives in the Wachau. Sensitive and demanding in the vineyard due to its late ripening and susceptibility to different kinds of rot, winemakers nevertheless prize Riesling for its terroir-expressiveness, a quality that shines especially when grown in the Wachau. Riesling’s acidity and structure, combined with its typical flavour profile of mineralic fruit, make it a supremely versatile food wine.

The slightly warmer microclimate of the “Pfaffenberg” vineyard imbues this Riesling with more minerality and body than the neighbouring “Loibenberg.”

EMMERICH KNOLL
Emmerich Knoll III, an exuberant spokesperson for the Wachau region, farms the family’s 15 hectares of land and crafts wines that clearly express the Unterloiben terroir where some of Austria’s most famous vineyards can be found. This family-run winery is a treasure that has been estate-owned and operated for over three generations.  The majority of the Knoll’s vineyard plantings are dedicated to Gruner Veltliner and Riesling, but the family also farms small amounts of Rivaner, Gelber Traminer, Pinot Noir and Chardonnay.  A member of “Vinea Wachau Nobilis Districtus,” an association of Wachau winemakers who follow strict quality control rules, the Knoll Winery upholds stringent farming and winemaking standards that vintage after vintage propels their wines to the top of restaurant, collector and critic’s lists.  Knoll wines are easily recognized by their distinct label that depicts an ornate image of St. Urban, the patron saint of winemakers and vineyards. While in the Wachau, one can also dine at the family’s acclaimed, 400-year-old restaurant, Loibnerhof Familie Knoll.