Anna-Christina Ried Bärnreiser 1ÖTW 2016 – (Magnum)

Anna-Christina Ried Bärnreiser 1ÖTW 2016 – (Magnum)

4.2/5 Vivino Rating

Grapes: Zweigelt, Merlot & Cabernet Sauvignon
Alcohol: 14% abv
Type: Dry Red
Vintage: 2016
Format: 150cl (Magnum)
Classification: Qualitätswein Carnuntum Premier Cru
Region: Niederösterreich
Country: Austria





“Anna-Christina- this blend combines the juicy cherry fruit of the Zweigelt grape, the powerful structure and ripe tannins of the Cabernet Sauvignon, and the smooth and velvety texture of the Merlot; ruby-garnet red with a dark core, dark and juicy berries as well as spicy nuances in the nose, complex, multi-layered, good tannins, elegance and charm with an intense and unrivaled concentration. Netzl’s premium blend, dedicated to their daughters Annemarie and Christina. 70 % Zweigelt – 20 % Merlot – 10 % Cabernet Sauvignon. “


Ried Bärnreiser vineyard is located in Höflein with a sandy loess climate. It is one of the warmest locations in the middle of their chain of hills, as it allows maximum sunshine due to its southern orientation and is climatically more influenced by the Pannonic than by the large Ellender Forest and the nearby Danube. Together with the nutrient-rich loess soil, this leads to very constant ripening of the grapes and a silky tannin structure. Therefore, this Zweigelt dominated cuvée best reflects the characteristics of this special location.


 Carnuntum is a wine region located in eastern Austria, near the city of Vienna. It is known for its long history of winemaking, even dating back to the time of the ancient Romans. The region takes its name from the ancient Roman city of Carnuntum, which was an important military and trading center during the Roman Empire.


Only very ripe grapes from a  selective hand picking, selection are used. Great control in the vineyard with  selection of bunches and single berries in the cellar before fermentation. 
Fermentation takes place in wooden fermentation vats at maximum 30 °C with regular flooding of the mash and manual pounding in order to achieve maximum extraction of colour, aroma and tannins.
A maceration lasting 4 weeks takes place after fermentation.
Malolactic fermentation is carried out in new barriques.
Rest time for each varietal is carried out separately in new oak barrels for 18 months.
The cuvée is assembled in mid-April, after careful sensory control, followed by another 2 months rest in tank.

Enjoy with beef and game, roasted in a strong sauce, flavorful cheese variations & nuts. Decant for a few hours for maximum pleasure.

 Ideal drinking temperature 18°C.

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