Grüner Veltliner 2016 | 0,75L
Finely chiselled and precise. The most elegant Käferberg in recent years. Bundles its strength and density in a compact but light-footed texture. Dark spicy. Cool, ripe and crystal clear pome fruit aromas. The acid gives direction to the wine. Good pressure on the palate. Harmonious and juicy in the finish.
Fried freshwater fish and beef stews
|Grape variety||Grüner Veltliner|
|3h Decanting time|
|12-14°C Drinking temperature|
Versandbereit in 1-2 Werktagen
It is nice to imagine that where our Veltliner vines are growing now - was once a great sea. That was 16 million years ago, but the traces can still be detected today. Under thick clay soils is the shell limestone that forms the foundation for the roots of our vines. And sometimes fossils can be found The terraces of the Käferberg are protected from the northern winds as they face towards the south.
Although the summer sun here can be relentless, the grapes actually ripen slowly due to the fresh, cool nights - and thus supplement their dense consistency also in warm years with an invigorating, structured acidity.
You'll find fingerprints from several geological eras on the Käferberg. About 350 million years ago, crystalline rocks were formed – and these constitute the foundation of many of the vineyards today.
However, the waves of the primeval Parathetys Sea broke on the slopes around 16 million years ago, depositing sand, pebbles, clay and especially shell limestone in its soils. A few million years later, loess also settled over the geological mosaic; blown over from the Alpine region, it often formed impressive walls of the hollows in the Käferberg.
Our Grüner Veltliner vines are rooted mainly in shell limestone, which is coverd by a thick layer of clay. This, together with the south-facing orientation and the altitude of the vineyards, is responsible for the distinctive texture and lively acidity that are inherent in the Veltliner from the Käferberg, even in warm years.
|Grape varietyGrüner Veltliner|
|Cultivationconversion to organic farming since 2017|
|Macerationskin contact plus stems over night|
|Pressingwhole bunch 5 hours|
|Alcoholic fermentationspontaneous | wild yeasts|
|Malolactic fermentation (BSA)Yes|
|Maturation20 months on the fine lees in big oak barrels and 26 months in the bottle|
|Residual Sugar2,5 g/l|
|Container ClosureNatural cork|
|Glass typeBurgundy glass|