Austrian Grüner Veltliner
(Very Good to Outstanding)
A light white wine from
Austria
Summary
A crushed fruit fermentation wine, usually fermented to dryness in neutral vessels at cool white fermentation temperature to retain delicate aromatics. Pre-fermentation skin contact is likely to occur for additional aromas and texture but care must be taken not to extract too many bitter phenolics. 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 is likely to incorporate lees ageing, for freshness and texture.