Simple, lovely and refreshing.
Light straw yellow colour.
Warm and inviting aromas of apple sauce, nectarine and jasmine flowers with citrus overtones and mineral hints.
High acidity with a light body and crisp, dry finish.
This wine has lots of acidity which should be balanced in dishes with a bit of fat or cream, however the dishes should be light with little structure in order to not overpower the wine. Some examples include: soft cow’s milk cheese or goat’s cheese with herbs, pâté, mussel and shellfish.
The family estate of Weingut Bründlmayer is in the Niederösterreich region of Austria, North West of Vienna along the Danube river. It produces single varietal wines, with the most important production dedicated to Grüner Veltliner. The vineyards are located on the steep slopes of Kamp Valley which are bordered by the wooded hills of Waldviertel and the vines are cultivated in terraces with rocky soils. These conditions lead to drastic changes in temperature between day and night which allow the grapes to develop intense, elegant aromas.
Grüner Veltliner is believed to be an indigenous varietal of Austria and is also the most cultivated followed by Welschriesling and Müller Thurgau.
The classification of Austrian wine follows the German system where residual sugar and alcohol volume are determining factors in the hierarchy of quality. Cold climates can sometimes prevent grapes from reaching full maturity, so the addition of sugar to the must is usually allowed. The classification system sets limits on the sugar content in must, thus the potential alcoholic content using the Oechsle scale (Oe).
-Tafelwein: Table wine that can come from more than one region, minimum 50.5 Oe.
-Landwein: Wine from grapes that come from only one region, minimum 68 Oe.
-Qualitätswein: Wine from grapes of a single district subject to quality control, minimum 73 Oe.
-Prädikatswein: The highest quality wine from grapes of a single district subject to quality control, not permitted to add sugar to the must, 8 categories: Kabinett (minimum 83.5 Oe), Spätlese (minimum 94 Oe), Auslese (minimum 105 Oe), Beerenauslese, Eiswein, and Strohwein (minimum 127 Oe), Ausbruch (minimum 138.5 Oe), and Trokenbeerenauslese (minimum 156 Oe).