Nussberg Grüner Veltline

Alcohol: 13,0 % Vol.
Acid: 6,0 g/l
Residual sugar: 1,0 g/l


An average winter was followed by a very mild March, which led to a dangerously early sprouting. However, the April was below average cool, so the expulsion was very slow, unfortunately again with slight frost damage in the sensitive varieties Chardonnay and Zweigelt. But significant less than in the frosty year 2016. In this year we first start to burn straw bales in the vineyards to protect the vines. The damage could so keep low. May and also June showed early summer friendliness and ensured a trouble free flowering in the first half of June. The precipitation was rare and little extensive and so we came in a rather hot summer with little rain. Annual Rainfalls saved the vines through the summer, which goes down in history as the third hottest since records began. An early start of harvest in the first days of September was necessary to preserve the acidity and freshness oft he wines, because this seemed particularly important to us. September, however, was unusually cold with some heavy rainfall, which fortunately had a very positive effect on the vines, as well as on the quality oft he grapes. The harvest ended in mid-October with a very high quality both in white wine, as well the red wines, lighter wines and the full-bodied single vineyard vines. The vintage 2017 shines with intense fruit, ripe acidity and shows up due tot he earlier harvest not as lush as expected, but very elegant with a lot of drinking.


The soil consists mostly of chalk-rich shell limestone; the vineyards, facing south and southeast, look to the Danube. Wines from these sites, as Grüner Veltliner Nussberg, are mineral and are characterized more by depth and spiciness than by primary fruit. The Danube’s influence is quite strong, as on one side, it reflection of the sun can be intensive, while on the other side, its surface helps soften the variations of temperature. The result can be long, warm days, especially in the autumn. A continuous light wind from the west dries out the moisture brought by the humid nights – which is why botrytis is nearly non-existent here. This combination of factors makes it possible for the grapes to be harvested late, with complete ripeness.

Vineyard and Cellar: 

The grapes were picked by hand in October. Before pressing, the crashed grapes had been left on the skin for few hours to obtain more complexity to the wine. The fermentation took place in stainless steel tank to keep hold the fruitiness and aromas of the grape. The wine stayed on the fine lees until bottling in February 2018. 

Tasting notes: 

Ripe exotic fruits and a hint of citrus zest are joined by delicate mineral notes in the nose. Juicy in the mouth with a crispy and refreshing acidity. Light-footed and playful style with intense minerals and elegant peppered apricot fruit on the finish. This wine reflects perfectly the terroir of the Nussberg.