White wine · Niederösterreich · Classic line
Grüner Veltliner classic 2025
- Grape variety
- Grüner Veltliner
- Vineyard site
- Hutweide, Teesdorf
- Alcohol
- 11 % vol.
- Residual sugar
- 4.5 g/ldry
- Acidity
- 6.1 g/l
How it tastes
Sweetness4.5 g/l · dry
Body11 % vol.
Acidity6.1 g/l
Site
Ried Hutweide, Teesdorf · Niederösterreich
Ried Hutweide, Teesdorf · Niederösterreich
Ried Hutweide, Teesdorf.
Certificates
Bio Austria. The stricter Austrian organic guideline. Certified since 2019, conversion signed in 2016.
EU organic. Baseline standard, checked by accredited bodies.
Vegan. No animal-derived aids used in the cellar.
Values
Ripeness at harvest 17.5 °KMW
Ripeness at harvest 17.5 °KMW
- Origin
- Niederösterreich
- Ripeness at harvest
- 17.5 °KMW
- Sulphur
- 40/110 mg/l (free / total)
- Energy value
- 274 kJ / 65 kcal per 100 ml
- Alcohol
- 11 % vol.
- Residual sugar
- 4.5 g/l
- Acidity
- 6.1 g/l
- Inspection number
- N 17200/26
Winemaking · Classic line
The destemmer plucks the berries off rather than threshing them, and a hose pump moves the mash into the press without crushing it.
The destemmer plucks the berries off rather than threshing them, and a hose pump moves the mash into the press without crushing it.
The destemmer plucks the berries off rather than threshing them, and a hose pump moves the mash into the press without crushing it.
Instead of sulphuring the must, we work with must yeasts. The whole mash passes through a tube heat exchanger to below 15 °C. That cool, it can stand for four to twelve hours. After pressing we stir up the must again and again for six hours.
Fining is done with pure potato protein: our cellar works one hundred percent vegan. We don't use flotation, but let everything settle in the cold room instead.
Fermentation is done with a single neutral sparkling wine yeast, which we prepare at the start of harvest and then pass on from tank to tank. It's neutral so you taste the vineyard, not the yeast.
The wine stays on the gross lees until about December, is then racked and fined and lies on the fine lees until March. Bottling is at the end of March, beginning of April. There is no malolactic fermentation. So the malic acid stays, and with it the freshness.
