Grüner Veltliner in der Schablau Reserve DAC - Ingrid Groiss

Grüner Veltliner in der Schablau Reserve DAC - Ingrid GroissThe organically produced Grüner Veltliner in the Schablau Reserve DAC from Ingrid Groiss comes into the glass with a bright platinum yellow. If you give it some air in the wine glass by swirling, you can perceive a first-class balance in this white wine, as it does not appear watery, syrupy, or liqueur-like on the sides of the glass. In the glass, this white wine from Ingrid Groiss presents aromas of oranges, complemented by mint/melissa and almond. This wine delights with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. As one would expect from a premium and single-vineyard wine, this Austrian, despite all its dryness, naturally enchants with the finest balance. Aroma does not necessarily require a lot of sugar. Balanced and multi-faceted, this light white wine presents itself on the palate. The finish of this youthful white wine from the Lower Austria wine-growing region finally impresses with a good aftertaste. Vinification of the Ingrid Groiss Grüner Veltliner in the Schablau Reserve DAC The well-balanced Grüner Veltliner in the Schablau Reserve DAC from Austria is a varietal wine, organically vinified from the Grüner Veltliner grape variety. The Grüner Veltliner in the Schablau Reserve DAC is an Old World wine in the best sense of the word, as this Austrian breathes an exceptional European charm that clearly underscores the success of wines from the Old World. After harvesting, the grapes are brought to the press house as quickly as possible. There they are selected and gently crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally bottled. Food recommendation for the Ingrid Groiss Grüner Veltliner in the Schablau Reserve DAC Ideally, enjoy this organic white wine from Austria moderately chilled at 11 - 13°C as an accompanying wine to fruity endive salad, wok vegetables with fish, or spaghetti with yogurt-mint pesto.