Grüner Veltliner is an aromatically shy
variety that is native to Austria and produces wines that are focused on its
zippy acidity and delicate primary aromatics.
The wines may show botrytized notes
(saffron, ginger, added texture) in the Wachau (Austria) for example when the
grapes are harvested late, at smaragd ripeness level. Grüner Veltliner are
rarely put in contact with new oak and the main winemaking contribution are
from yeast extract and lees contact. A low level of dissolved carbon dioxide is
likely especially at entry level.
Sparkling wines from Grüner Veltliner
are possible. The wines are primarily made to be drunk young when they are
fresh and vibrant but the high acidity and extract of the variety are good
indicator of ageability.
Reference regions are in Austria:
Wachau, Kamptal, Kremstal, Weinvertel. Laterals include Furmint, Assyrtiko,
Pinot Gris, Riesling, and Chenin Blanc. Its recent trendiness, due to its
ability to pair well with food, has helped seen this variety blossom in regions
outside Austria.
Grape cluster: medium to very large; medium density; conical; shouldered,
with large round to oval berries; greenish-yellow, to foxy-yellow
on the sun-exposed side.
Leaf: medium-sized, pentagonal to circular, with five to seven lobes, and a moderately hairy underside. The typical white woolly hair on the shoot tip gives the variety its synonym - Weissgipfler
Ripening time: mid-season
Conditions:
It grows especially well in deep loam soils, not drought
resistant, is sensitive during flowering, and is susceptible to
peronospora, Roter Brenner (Pseudopezicula tracheiphila) and chlorosis
Clone available:
GF 9613
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