GrüNer Veltliner Smaragd Setzberg - Nothnagl

GrüNer Veltliner Smaragd Setzberg - NothnaglThe elegant Grüner Veltliner Smaragd Setzberg from Nothnagl comes into the glass with a bright platinum yellow color. If you swirl the wine glass, you can perceive an excellent balance in this white wine, as it is neither watery nor syrupy or liqueur-like on the glass walls. On the nose of this white wine from the wine-growing region of Lower Austria, we smell notes of all kinds of red and black berries, complemented by spicy nuances. On the palate, the Grüner Veltliner Smaragd Setzberg from Nothnagl starts off pleasantly aromatic, fruity and balanced. Some wines are dry on the label, others really are. This white wine belongs to the second group, as it was bottled with only 2.5 g of residual sugar. On the palate, this balanced white wine is characterized by an incredibly light and crisp texture. The balanced fruit acidity gives the Grüner Veltliner Smaragd Setzberg a velvety mouthfeel without lacking freshness. The finish of this youthful white wine from the Lower Austria region, more precisely from the Wachau, impresses with a remarkable aftertaste. Vinification of the Nothnagl Grüner Veltliner Smaragd Setzberg The balanced Grüner Veltliner Smaragd Setzberg from Austria is a single-varietal wine made from the Grüner Veltliner grape variety. Once perfect physiological ripeness has been ensured, the grapes for the Grüner Veltliner Smaragd Setzberg are harvested exclusively by hand without the use of coarse and barely selective machines. After harvesting, the grapes are immediately taken to the press house. Here they are sorted and carefully crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. Vinification is followed by maturation on the fine lees for several months before the wine is finally bottled. Dining recommendation for the Grüner Veltliner Smaragd Setzberg from Nothnagl Ideally enjoy this white wine from Austria well chilled at 8 - 10°C as an accompaniment to omelette with salmon and fennel, fried trout with ginger pear or wok vegetables with fish.