Summary

A crushed fruit fermentation wine, usually fermented to dryness in neutral vessels at cool white fermentation temperature to retain delicate aromatics. Short pre-fermentation skin contact is likely to occur for additional aromas and texture. Malolactic conversion is not common, as it is quite difficult given the high level of acidity in these wines. Maturation usually occurs in neutral vessels and may incorporate lees ageing, for freshness and texture.

Key Varietals

• Grüner Veltliner