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Grüner Veltliner—the brightest and most important white grape of Austria, which has captured the hearts of wine lovers worldwide. This white wine is unmistakable thanks to its "trademark" hint of white pepper, crisp acidity, and deep minerality. From light, playful young wines to powerful examples capable of aging for decades from the best slopes of the Danube Valley, Grüner Veltliner offers an incredible variety of styles. If you are looking for a wine as fresh as Alpine air and as characteristic as Austrian culture, this is the choice for you.
Sparkling dry
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White dry
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White dry
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Orange dry
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White sweet
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Grüner Veltliner accounts for nearly a third of all Austrian vineyards, but its character changes significantly depending on its place of origin:
Wachau, Kamptal, and Kremstal: In these regions, where vineyards stretch across steep terraces along the Danube, the most prestigious wines are born. The stony growing sites provide the wine with powerful structure and flinty minerality.
Weinviertel: This is the largest region, producing the classic, "peppery," and light style of wine that has become a staple of daily Austrian life.
Grüner Veltliner is world-renowned as the most "food-friendly" white wine.
It is an indispensable partner for the traditional Wiener Schnitzel, but its acidity and pepperiness also pair perfectly with complex Asian dishes, particularly Thai or Vietnamese cuisine.
Due to its "green" notes, it works exceptionally well with difficult-to-pair vegetables such as asparagus, artichokes, or salads with acidic dressings.
This is the highest classification tier in the Wachau region. Smaragd wines are made from late-harvest grapes; they are full-bodied, rich, and possess great aging potential. The name comes from the small green lizards that bask in the sun on the stone terraces of Wachau vineyards.
This is a natural trait of the grape. Grüner Veltliner contains a chemical compound called rotundone—the same one found in black pepper. This characteristic is most pronounced in wines from cooler growing sites, where the grapes ripen slowly.
Most entry-level wines are best enjoyed young (1–3 years). However, top-quality Single Vineyard (Ried) examples or the aforementioned Smaragd can develop beautifully in the bottle for 10, 20, or even more years, acquiring notes of nuts, honey, and mushrooms reminiscent of aged Burgundy Chardonnay.
