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I follow the development of my wines with excitement. But rarely try to intervene. What I need are healthy grapes and time. I want to bottle the wine gently, without frills.
Ewald Gruber, Cellar Master of Gruber Röschitz
NATUR
Natur Grüner Veltliner
Natur Grüner Veltliner
Natur Grüner Veltliner
AWARDS
90 Points | Falstaff, 2021
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 i
AWARDS
90 Points | Falstaff, 2021
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
AGING ON THE YEAST | 10 weeks
AGEING ON THE FINE YEAST | 2 weeks
MATURATION | In stainless steel tank
Natur Riesling
Natur Grüner Veltliner
Natur Grüner Veltliner
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
Natur Rosé
Natur Grüner Veltliner
Natur Rosé
TASTING NOTES
Soft pink, with a delicate berry fragrance. Notes of red gooseberries, sour cherries, wild strawberries and raspberries. Playful, fresh and juicy.
FOOD PAIRINGS
Pairs well with grilled poultry and cold roast beef.
FERMENTATION
8 days in stainless steel tanks at 20°C controlled temperature.
VARIETAL | Zweigelt
AGEING ON YEAST | 3 we
TASTING NOTES
Soft pink, with a delicate berry fragrance. Notes of red gooseberries, sour cherries, wild strawberries and raspberries. Playful, fresh and juicy.
FOOD PAIRINGS
Pairs well with grilled poultry and cold roast beef.
FERMENTATION
8 days in stainless steel tanks at 20°C controlled temperature.
VARIETAL | Zweigelt
AGEING ON YEAST | 3 weeks
AGEING ON FINE YEAST | 12 weeks
PRESSING PROCEDURE | Gentle and Pneumatic
ALCOHOL | 11%
RESIDUAL SUGAR | 1.0 g/l
ACIDITY | 6.7 g/l
SO2 TOTAL | 87 mg/l
SO2 FREE | 27 mg/l
SERVING TEMP | 8-10°C / 46-50°F
STORAGE POTENTIAL | 2-3 years
Weinviertel, Austria
The Weinviertel 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.