Weinmanufaktur Grüner Veltliner - Winzer Krems

The Weinmanufaktur Grüner Veltliner from Winzer Krems in Lower Austria reveals a bright, platinum-yellow color in the swirled glass. The first nose of the Weinmanufaktur Grüner Veltliner caresses with notes of green apple and lemon. The fruity components of the bouquet are joined by additional fruity-balsamic nuances.

The Winzer Krems Weinmanufaktur Grüner Veltliner presents itself pleasantly dry to the wine drinker. This white wine never appears coarse or meager, as one might expect from a wine at the premium entry-level price segment. Balanced and multi-layered, this light white wine presents itself on the palate. Thanks to its pronounced fruit acidity, the Weinmanufaktur Grüner Veltliner reveals itself on the palate as exceptionally fresh and lively. On the finish, this youthful white wine from the winegrowing region of Lower Austria finally delights with remarkable length. Hints of lemon and green apple appear once again. In the aftertaste, mineral notes of the loess-dominated soils join in.

Vinification of the Weinmanufaktur Grüner Veltliner from Winzer Krems

The basis for the balanced Weinmanufaktur Grüner Veltliner from Lower Austria is grapes of the Grüner Veltliner variety. The grapes grow under optimal conditions in Lower Austria. Here the vines sink their roots deep into soils of loess. When perfect physiological ripeness is ensured, the grapes for the Weinmanufaktur Grüner Veltliner are harvested exclusively by hand, without the use of coarse and less selective mechanical harvesters. After harvesting, the grapes are brought to the winery immediately. There they are sorted and gently crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. After the end of fermentation, the Weinmanufaktur Grüner Veltliner can continue to harmonize for a few months on the fine lees.

Food recommendation for the Weinmanufaktur Grüner Veltliner from Winzer Krems

Enjoy this white wine from Austria ideally moderately chilled at 11 - 13°C as a companion to omelet with salmon and fennel, vegetable salad with beetroot, or fried trout with ginger and pear.

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