| Producer: |
Hutter-Silberbichlerhof |
| Wine: |
Smaragd© Grüner Veltliner Kreutles |
| Grape Variety: |
Grüner Veltliner |
| Production Zone: |
Wachau |
| Altitude: |
220m above sea level |
| Surface Area/Yield: |
3-4000kg/ ha, 0.5 ha on left Danube bank (Leuben) |
| Exposure: |
north-south flat |
| Soil: |
Primarily rock and sandy stone |
| Vinification & Aging: |
Following manual harvest, the grapes went through selection, then crushing, and de-stemming. The must then enters fermentation in temperature-controlled, stainless steel tanks for 3-4 weeks. For 6-8 months following the fermentation the wine is kept in stainless steel tanks and once bottled, the wines is aged for another 6 months in bottle prior to its release. |
| Production: |
1500 bottles |
| Alcohol: |
14% |
| pH: |
3.4-3.7 at harvest |
| Acidity: |
6.2g/l |
| Sugars: |
1.9g/l |
| Sulfites: |
32mg |
| Description: |
Intense with herbaceous overtones and long finish |
| Food Pairing: |
dark meats, particularly suited to lamb and venison with rich sauces |
