Grüner Veltliner


We are making the Grüner Veltliner always particularly light and fruity, the sugar graduation is rarely more than 16.5 KMW.

After a temperature controlled fermentation at about 16 ° C. the wine is removed from the lees as soon as possible and gently filled in the bottle to get to the liveliness as good as possible. The wine presents itself very lightly and is the perfect summer wine!

Dining companion for: light meals, fish, white meat (ham and co …)

Alcohol: 12-12,5% Vol
Residual sugar: dry
Vineyard: Im Haberl
Drinking temperature: 8° C

General information for the Grüner Veltliner

The Grüner Veltliner is the most common variety in Austria. With crops of 6000-8000 kg per hectare premium products can be achieved. The typical Grüner Veltliner tastes fruity, spicy (peppery) and has a pleasant acidity. It is characterized by bright yellow color with green hues. In general, the wine should be drunk quite young and bubbly (1-2 years) – like our wine and the recommendation – but there are also excellent older Veltliners, which you usually find in the wine growing areas with loess soils and bedrock. In the years shortly after the turn of the millennium, the label “DAC wine district” was founded, which is intensively concerned with the definition and marketing of Grüner Veltliner.

The Grape

A small encyclopedia

KMW: Klosterneuburger must scale – With that number the sugar content in the grape juice is indicated in weight percent.

More info at:

BSA: Malolactic fermentation – by the addition of starter cultures (bacteria), the malic acid, a part of the total acid in wine, is largely reduced to lactic acid and CO2. Thus, the total acidity is reduced, and in addition it gaves the wine richness and complexity.