We always harvest all our red wines punctiformly and isolated by type of soil. The grapes are fermented and matured separately. If after a maturation period of 14 to 16 months some wines stand out qualitatively we try to make a Reserve from the best barrels. We do not use a measuring cylinder and a pipette, as we would in the case of other cuvées, but it is quite simply a gut decision. In most cases Merlot is the basis, Zweigelt, Blaufränkisch and Cabernet Sauvignon act as supplements and assist the wine’s style. The resulting wine stays in the barrel for one more year, 30 months altogether.

After an appropriate ageing process in the bottle the wine is free to be sold in November, in the third year after it is harvested.

vintage  ABV  acidity  RS  download PDF
201613,5 %vol5,5 g/L1,0 g/Ldata sheet 2016
201513,5 %vol4,8 g/L1,0 g/Ldata sheet 2015
201213,5 %vol4,9 g/L1,0 g/Ldata sheet 2012
201113,9 %vol5,2 g/L1,0 g/Ldata sheet 2011
200913,6 %vol5,4 g/L1,0 g/Ldata sheet 2009

Prior vintages can be found in the support area.

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