GrüNer Veltliner Smaragd Setzberg - Nothnagl

GrüNer Veltliner Smaragd Setzberg - NothnaglThe elegant GrüNer Veltliner Smaragd Setzberg from the house of Nothnagl comes into the glass with a bright platinum yellow. When the wine glass is swirled, this white wine reveals an excellent balance, as it does not appear watery nor syrupy or liqueur-like on the glass walls. In the bouquet of this white wine from the wine-growing region of Lower Austria, we perceive notes of all kinds of red and black berry fruits, complemented by spicy nuances. On the palate, Nothnagl’s GrüNer Veltliner Smaragd Setzberg opens pleasantly aromatic, fruit-driven, and balanced. Some wines are dry on the label, others truly are. This white wine belongs to the second group, as it was bottled with only 2.5 g of residual sugar. On the tongue, this well-balanced white wine is characterized by an exceptionally light and crisp texture. Thanks to its balanced acidity, GrüNer Veltliner Smaragd Setzberg caresses the palate with a velvety mouthfeel without lacking freshness. The finish of this youthful white wine from the region of Lower Austria, more precisely from the Wachau, ultimately impresses with a remarkable length. Vinification of Nothnagl GrüNer Veltliner Smaragd Setzberg The balanced GrüNer Veltliner Smaragd Setzberg from Austria is a varietal wine, vinified from the Grüner Veltliner grape variety. Once perfect physiological ripeness is ensured, the grapes for the GrüNer Veltliner Smaragd Setzberg are harvested exclusively by hand, without the use of coarse and barely selective machinery. After harvesting, the grapes are immediately taken to the press house. There they are sorted and gently crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. Vinification is followed by several months of aging on the fine lees before the wine is finally bottled. Food recommendation for GrüNer Veltliner Smaragd Setzberg from Nothnagl Enjoy this Austrian white wine ideally well-chilled at 8–10°C as an accompaniment to omelet with salmon and fennel, fried trout with ginger-pear, or wok vegetables with fish.