About Moric
About

2015 Moric Neckenmarkt Alte Reben Blaufränkisch
Moric
The oldest vines were planted in 1928 and the youngest in the '60s. The vines grow among nine parcels, on 80% slate and 20% limestone. The grapes are harvested separately, then fermented and elaborated for eleven months in casks. After this, an initial blend is made from the individual lots, which then enjoys a further thirteen months in oak. By means of this painstaking technique, Roland Velich of Moric gains important experience and empirical knowledge, year after year, about the individual vineyards. Only by virtue of this detailed practice can he choose the best barrels from each vintage, to give the assemblage that so desirable Neckenmarkter character which distinguishes this great wine.
24 hectolitres per hectare, All fruit destemmed. 21-28 days maceration, spontaneous fermentation in wooden fermenters, 24 months élevage in 500-4000 litre casks. No fining. No filtration. No additives, except tiny quantities of sulfites. As a result of that, all of these Moric wines are vegan.
The wine is reminiscent of cru Barolo, though with darker fruit and more spice. It has excellent focus and builds superbly with great freshness and subtle power, finishing with good cut from chalky tannins and acidity - and carries its fruit deep and long. - Ed Merrison, CellarHand
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About Moric
About