Grüner Veltliner Classic Style 2024 Vitikultur Moser Organic Wine

Nutritional information per 100 ml

Contains negligible amounts of fat, saturates, protein and salt.

Grüner Veltliner

A delicate bouquet of apple and citrus in the glass. Fresh, fruity and invigorating on the palate.

Vitikultur Moser

The Sepp Moser wine estate has a long history. Anton Moser took over the Zehentkeller in Rohrendorf near Krems back in 1849. Around 1950, Lenz Moser, grandfather of the current owner Nikolaus Moser, developed a high vine-training system, revolutionising viticulture in many countries around the world. Nikolaus's father Sepp Moser founded the present business in 1986, with vineyards in the Kremstal and Neusiedlersee wine regions. With great enthusiasm and the intention of achieving the highest possible quality from his outstanding sites, he succeeded in joining Austria's leading estates within just a few years. Nikolaus Moser took over in 2000 and became one of the first Austrian winegrowers to convert to biodynamic viticulture. His aim is not only to produce expressive wines typical of their region, but also to leave healthy soils for the next generation.

The family's home estate is in Rohrendorf in the Kremstal wine region, 70 km west of Vienna. A constant exchange of air masses at different temperatures characterises this area and promotes the wines' vitality. The terraced vineyards have loess and conglomerate soils, are predominantly south-facing and are mainly planted with white grape varieties. Grüner Veltliner and Riesling are the leading varieties here. Apetlon, in the Neusiedlersee wine region, is one of the places with the most sunny days in the country. Nearby Lake Neusiedl moderates the region's climate. Under these ideal conditions, Zweigelt in particular, but also other red and white varieties, grow on black-earth soils, some of which contain substantial amounts of gravel. All grapes are transported to Rohrendorf for processing immediately after harvest, and the wines are matured there through to bottling.

Everything in the cellar serves one aim: bringing the grapes' quality into the bottle as gently as possible. Fermentation begins spontaneously and maturation takes place with as little intervention from the winegrower as possible. Each wine can thus express its own character and regional identity. The white wines develop in stainless steel tanks or wooden casks. The reds mature gently in 300- or 500-litre oak barrels. The range extends from elegant, dry white wines and full-bodied reds to expressive Beerenauslese and Trockenbeerenauslese wines.