Thursday, September 16, 2021

Gruner Veltliner


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


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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