Ried Preussen 1ÖTW Grüner Veltliner

Alcohol: 14,5 % Vol.
Acid: 5,4 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 grapes for the Grüner Veltliner Preussen came from the vineyard with the same name and that lies in the center of the Nußberg. This vineyard is more than 40 years old and, until I took it over in 2005, had been cultivated for a long time by Mayer am Pfarrplatz. In 2008, I began to implement biodynamic standards in the vineyard, and in 2011, it was officially certified. The soil here is extremely calcareous, with weathered limestone and sandstone. On the upper part of the vineyard, the rock extends to the surface.

Vineyards and cellar: 

The grapes were picked meticulously by hand during the last days of October. Any botrytised grapes were immediately removed, then the healthy grapes were gently de-stemmed. After being macerated at cool temperatures for around 5 hours, the grapes were carefully pressed in a pneumatic press. Complete spontaneous fermentation with natural yeasts took place in steel tanks. After some months of maturing on the fine lees, the wine was bottled in July.

Tasting notes: 

The nose yields spicy notes with smoky and herbal undertones, and scents of yellow greengage plum and quince. The palate is balanced with a fine acidity structure, a delicate touch of lemon and shows lovely mineral-laden length. Very good ageing potential. A delicious food companion with substance and body. Ideal with Viennese cuisine.