Rote Sorten :: St. Laurent
- General: Not to be suspected from the name, the variety originates from a natural Burgundy seedling. The synonymous terms Lorenz- or Laurentiustraube refer to St. Lawrence's Day on 10 August, when the grapes turned colour and reached eating ripeness. Cuttings were brought to Germany from Alsace by the pharmacist and wine pioneer Johann Phillipp Bronner in the 19th century. The monastery of Klosterneuburg in Austria recommended plantings from 1860 onwards. The main cultivation area of just under 1,500 ha spreads primarily around the Thermen region, Lake Neusiedl in Austria and in our own country in the Palatinate and Rheinhessen. With good cultural management, St. Laurent wines can come close to Pinot Noir in quality.
- Cluster: The dense grapes are medium-sized and often broadly shouldered to divided. The berries are roundish to oval, blue-grey and also black-blue when fully ripe and fragrant.
- Wine: High must weights combined with good extract and acidity values usually result in powerful and at the same time elegant, fruity red wines that show aromas of elderberries and sour cherries on the nose.
- Cultivation: Due to the early shoots, the variety is sensitive to late frosts. It has a tendency to trickle. Due to the thin berry skin and the medium to strong growth vigour, botryits can occur in wet autumn weather. To reduce the risk of rotting, deep soils with a good water supply are advantageous.
- Gm 1, Gm 2, Gm 3
- K 1, K2, K3
- Weiß 2000