Grüner Veltliner is the most important indigenous grape variety in Austria. As with most grapes, its sites and production yield are crucial to the quality. These wines can range from a more austere—spicy, peppery version to ones yielding more stone fruit characteristics. Grüner Veltliner is most often fermented and aged in stainless steel tanks or at most in very old, neutral casks—allowing the wine to showcase its transparency of both the grape’s personality and the nuances of location.
Citrus and tree fruits (lemon, lime, grapefruit, and nectarine) and vegetal (asparagus and green pepper with some white pepper).
Dry wine with medium plus to high acid. Depending on the quality level and style, Grüner Veltliner delivers a range of light to medium body.
Austria (most widely planted in Niederösterreich and in areas rising north or west of Vienna and running along the Danube in the Wachau, Kamptal, and Kremstal growing areas).