Grüner Veltliner Strass Kamptal DAC - Birgit Eichinger

Grüner Veltliner Strass Kamptal DAC - Birgit EichingerThe light-bodied Grüner Veltliner Strass Kamptal DAC from Birgit Eichinger enters the glass with a brilliant platinum yellow color. The nose of this white wine from Lower Austria seduces with notes of blackberry, black currant, mulberry and blueberry. If we trace the aromatics further, sun-warmed rocks, dark chocolate and cocoa bean join in. The Birgit Eichinger Grüner Veltliner Strass Kamptal impresses with its elegantly dry flavor. It was bottled with only 1.8 grams of residual sugar. As you would naturally expect from a wine, this Austrian naturally enraptures with the finest balance despite all its dryness. Taste does not necessarily need sugar. On the palate, the texture of this light-bodied white wine is wonderfully light. Due to the balanced fruit acidity, the Grüner Veltliner Strass Kamptal flatters with velvety mouthfeel, without lacking juicy liveliness. The finale of this white wine from the wine-growing region of Lower Austria, more precisely from the Kamptal, finally convinces with good reverberation. The finish is also accompanied by mineral notes of the soils dominated by loess and sandstone. Vinification of the Grüner Veltliner Strass Kamptal DAC by Birgit Eichinger This elegant white wine from Austria is made from the grape variety Grüner Veltliner. In Lower Austria, the vines that produce the grapes for this wine grow on soils of loess and sandstone. After the grape harvest, the grapes reach the press house by the fastest route. Here they are selected and carefully milled. Fermentation follows in stainless steel tanks at controlled temperatures. The fermentation is followed by a few months of aging on the fine lees before the wine is finally drawn into bottles. Food recommendation for the Grüner Veltliner Strass Kamptal DAC by Birgit Eichinger This Austrian white wine is best enjoyed very well chilled at 5 - 7°C. It is perfect as an accompanying wine to pasta with sausage dumplings, roasted trout with ginger pear or spinach gratin with almonds.