Sepp Moser Wines

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Recas</U></A></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <IMG SRC="1b6c6660.gif" border=0 width="198" height="102" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </td> <td valign="top" height=390 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I>Sepp Moser Wines</I></div> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="597" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 314 WIDTH="492"><div> <B>Weingut Sepp Moser, Rohrendorf</B></div> <div> <B>Grüner Veltliner Wolfsgraben 2002</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT></div> <bR> <div> <FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT><B>vineyard site :</B> Wolfsgraben, communes of Rohrendorf and Krems</div> <div> <B>soil:</B> loess</div> <div> <B>harvesting date:</B> September, October</div> <div> <B>grape processing: </B>desemming, mashing and 2 hours of skin-contact</div> <div> <B>fermentation:</B> stainless steel</div> <div> <B>maturing:</B> stainless steel</div> <div> <B>bottling:</B> March 2003</div> <div> <B>alcohol:</B> 12.6</div> <div> <B>acidity:</B> 5.7</div> <div> <B>res. sugar:</B> 1.5</div> <div> <B>characteristic:</B> bright green-yellow colour; pine-apple and spicy aromatic; animating-likable on the palate</div> <div> <B>food matching: </B>cold starters and fish </div> <div> <B>ageing potential:</B> 2006</div> <bR> </tD> <tD VALIGN=CENTER><NOBR><div> <IMG SRC="1b750340.jpg" border=0 width="80" height="308" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 281 WIDTH="492"><div> <B>Weingut Sepp Moser, Apetlon</B></div> <div> <B>Blauer Zweigelt Reserve 2001</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT></div> <bR> <div> <B>vineyard site :</B> Hedwighof, Hollabern</div> <div> <B>soil:</B> deep, dark and humous, partly well streaked with gravel</div> <div> <B>harvesting date:</B> mid to end of September</div> <div> <B>grape processing:</B> destemming, crushing, two days of cold maceration</div> <div> <B>fermentation:</B> on the mash in fermentation tanks of stainless steel, two weeks of skin contact</div> <div> <B>maturing:</B> 11 months in 300-lt.-oak-casks (second and third filling)</div> <div> <B>bottling:</B> December 2002</div> <div> <B>alcohol by vol:</B> 12.7</div> <div> <B>acidity:</B> 4.7</div> <div> <B>res. sugar:</B> 1.3</div> <div> <B>characteristic:</B> ruby-black colour; attractive aroma of sour cherry and vanilla; on the palate round and velvety; with a charming fruit and a long finish</div> <div> <B>food matching: </B>roast beef</div> <bR> <bR> </tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="1b850ee0.jpg" border=0 width="80" height="238" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </NOBR></tD> </tR> </TABLE></div> <bR> </td> </tr></table></body>