Ewald Gruber, Cellar Master
AWARDS
89 Points | Wine Enthusiast, NV
TASTING NOTES
Aromas of freshly peeled apple, ripe pear and citrus. On the palate it is light with a refreshing sweetness.
FOOD PAIRINGS
Serve as an aperitif or with light snacks and desserts.
FERMENTATION
Stainless steel tanks at a controlled temperature of 20°C for 10 days.
VARIETAL | Grüner Veltliner
AGE
AWARDS
89 Points | Wine Enthusiast, NV
TASTING NOTES
Aromas of freshly peeled apple, ripe pear and citrus. On the palate it is light with a refreshing sweetness.
FOOD PAIRINGS
Serve as an aperitif or with light snacks and desserts.
FERMENTATION
Stainless steel tanks at a controlled temperature of 20°C for 10 days.
VARIETAL | Grüner Veltliner
AGEING ON YEAST | 2 weeks
AGEING ON FINE YEAST | 2 months
SOIL | 100% loess
AGE OF VINES | 10-30 years
ALTITUDE | 280-350m
VINEYARDS | In and around Röschitz
HARVEST | Mid to late September
QUALITY LEVEL | Austrian sparkling wine with carbonic acid added
ALTITUDE | 280-340 Meters
PRESSING PROCEDURE | Gentle and pneumatic with whole clouster pressing
MUST REFINEMENT | 100% filtration with chamber filter press
ALCOHOL | 12%
RESIDUAL SUGAR | 8.8 g/l
ACIDITY | 6.4 g/l
SO2 TOTAL | 88 mg/l
SO2 FREE | 42 mg/l
SERVING TEMP | 6-8°C / 46-50°F
STORAGE POTENTIAL | 2-3 years
MATURATION | In stainless steel tank
ABOUT
A rosé frizzante with typical attributes of the grape variety Blauer Zweigelt: delicate violet shimmer, fine nuances of strawberry aroma. A fruit basket full of mixed wild berries completes this taste. Sparkling By Nature presents freshness and temptation to the secret world of sparkling wine.
TASTING NOTES
Aromas of strawberry and sub
ABOUT
A rosé frizzante with typical attributes of the grape variety Blauer Zweigelt: delicate violet shimmer, fine nuances of strawberry aroma. A fruit basket full of mixed wild berries completes this taste. Sparkling By Nature presents freshness and temptation to the secret world of sparkling wine.
TASTING NOTES
Aromas of strawberry and subtly spicy notes. On the palate it’s a harmonious match of lively
acidity with flavors of raspberries, strawberries and a hint of rhubarb. On the finish this sparkling wine is
juicy and animating.
FOOD PAIRINGS
Perfect as an aperitif, or paired with snacks, fish, oysters, sushi, strawberry flavored desserts or for mixing in cocktails.
FERMENTATION
Stainless steel tank at 20°C controlled temperature. Fermentation for 10 days until stopped by cooling at a level of 10 g/l residual sugar. Maturation for 5 hours in a stainless steel tank.
VARIETAL | Zweigelt
AGEING ON YEAST | 2 weeks
AGEING ON FINE YEAST | 2 months
SOIL | Loess
AGE OF VINES | 10-30 years
VINEYARDS | In and around Röschitz
HARVEST | Mid to late September
QUALITY LEVEL | Austrian sparkling wine with carbonic acid added
ALTITUDE | 280 - 350 Meters
PRESSING PROCEDURE | Gentle and pneumatic
MUST REFINEMENT | 100% filtration with chamber filter press
ALCOHOL | 11%
RESIDUAL SUGAR | 8.0 g/l
ACIDITY | 6.2 g/l
SERVING TEMP | 6-8°C
STORAGE POTENTIAL | 3-5 years
AWARDS
93 Points | VinePair, 2021
90 Points | Falstaff, 2021
Best Buy | Wine Enthusiast, 2022
TASTING NOTES
Bright shining yellow with greenish tints. Fresh yellow apple, fine herbal notes. Juicy and fruity, some white pepper, the nuances of pome fruit continue as well, delicate spicy aftertaste.
FOOD PAIRINGS
Perfect with traditional Austrian
AWARDS
93 Points | VinePair, 2021
90 Points | Falstaff, 2021
Best Buy | Wine Enthusiast, 2022
TASTING NOTES
Bright shining yellow with greenish tints. Fresh yellow apple, fine herbal notes. Juicy and fruity, some white pepper, the nuances of pome fruit continue as well, delicate spicy aftertaste.
FOOD PAIRINGS
Perfect with traditional Austrian cuisine and spicy vegetarian dishes.
FERMENTATION
20 days in stainless steel tanks at 21°C controlled temperature.
VARIETAL | Grüner Veltliner
AGEING ON YEAST | 10 weeks
AGEING ON FINE YEAST | 2 weeks
SOIL | 80% loess, 20% primary rock
AGE OF VINES | 15-50 years
VINEYARDS | In and around Röschitz
HARVEST | End of September to mid-October
QUALITY LEVEL | Qualitätswein
ALTITUDE | 280-340 Meters
PRESSING PROCEDURE | Gentle and pneumatic
MUST REFINEMENT | 100% filtration with chamber filter press
ALCOHOL | 12.5%
RESIDUAL SUGAR | 1.4 g/l
ACIDITY | 6.7 g/l
SO2 TOTAL | 84 mg/l
SO2 FREE | 36 mg/l
SERVING TEMP | 8-10°C / 46-50°F
STORAGE POTENTIAL | 2-3 years
MATURATION | In stainless steel tank
AWARDS
91 Points | Falstaff, 2021
TASTING NOTES
Light yellow in color with floral and peach aromas. Flavors of fresh apricot, lime and peach. Nicely balanced fruit and acidity with vibrant minerality. Easy drinking and well balanced with an aftertaste of stone fruits.
FOOD PAIRINGS
Perfect with light fish dishes, seafood, and poultry.
FERMENTA
AWARDS
91 Points | Falstaff, 2021
TASTING NOTES
Light yellow in color with floral and peach aromas. Flavors of fresh apricot, lime and peach. Nicely balanced fruit and acidity with vibrant minerality. Easy drinking and well balanced with an aftertaste of stone fruits.
FOOD PAIRINGS
Perfect with light fish dishes, seafood, and poultry.
FERMENTATION
8 days in stainless steel tanks at 20°C controlled temperature.
VARIETAL | Riesling
AGEING ON YEAST | 4 weeks
AGEING ON FINE YEAST | 20 weeks
SOIL | Granite
AGE OF VINES | 20-30 years
VINEYARDS | In and around Röschitz
HARVEST | Mid-October
QUALITY LEVEL | Aurstiran Quality Wine
ALTITUDE | 320-350 Meters
PRESSING PROCEDURE | Gentle and pneumatic
MUST REFINEMENT | 100% filtration with chamber filter press
ALCOHOL | 12.5%
RESIDUAL SUGAR | 6.5 g/l
ACIDITY | 7.5 g/l
SO2 TOTAL | 93 mg/l
SO2 FREE | 44 mg/l
SERVING TEMP | 8-10°C / 46-50°F
STORAGE POTENTIAL | 3-5 years
ABOUT
Until the 19th century the vineyard "Galgenberg“ used to be a place of executions. Nowadays we cultivate delicious wines there. This Pinot Noir invites you in a very uncomplicated manner to enjoy fruity and elegant red wine.
TASTING NOTES
Pale ruby in color. Aromas of candied violets, blackberry, ripe plum and spice. Flavors of dark b
ABOUT
Until the 19th century the vineyard "Galgenberg“ used to be a place of executions. Nowadays we cultivate delicious wines there. This Pinot Noir invites you in a very uncomplicated manner to enjoy fruity and elegant red wine.
TASTING NOTES
Pale ruby in color. Aromas of candied violets, blackberry, ripe plum and spice. Flavors of dark berries and prunes with soft tannins and an elegant finish.
FOOD PAIRINGS
Pasta dishes, boiled beef and grilled salmon.
FERMENTATION
Skin fermentation in open bins of 400kg, 2 times daily submurge the skins at 25-27°C; temperature not controlled. Fermentation for 6 days, immediately following fermentation; pneumatic. Malolactic fermentation occurs right after the pressing in a used barrique barrel. Aging on the fine yeast for 8 months and racked after 6 months from the lees
maturation in used barrique barrel.
VARIETAL | Pinot Noir
AGEING ON FINE YEAST | 8 months, racked after 6 months from the lees
SOIL | Loess with partly granite in the subsoil
VINEYARDS | Galgenberg
HARVEST | End of September
QUALITY LEVEL | Aurstiran Quality Wine
ALTITUDE | 300-310 Meters
PRESSING PROCEDURE | Immediately following fermentation; pneumatic
ALCOHOL | 12.5%
RESIDUAL SUGAR | 1.5 g/l
ACIDITY | 5.2 g/l
SO2 TOTAL | 25 mg/l
SO2 FREE | 14 mg/l
SERVING TEMP | 14-16°C
STORAGE POTENTIAL | 5-7 years
The Weinviertel, inside the Austrian region of Niederösterreich, is a solid presence in the mind of every Austrian wine lover, but the level of awareness with regard to Austria’s largest winegrowing region is also growing in the international perspective – the region covers an impressive 13,911 hectares and produces a substantial variety of wines. But the primary recipe for success is a grape variety called Grüner Veltliner, especially when expressing its regionally typical characteristics as Weinviertel DAC and Weinviertel DAC Reserve or Grosse Reserve.
AREA UNDER VINE | 13,911 ha
ACTIVE WINERIES | 1,400+
PREDOMINANT GRAPES | Grüner Veltliner