Formerley knoiwn as "Gobelsburger" this is always our best selling Gru-Ve. For this wine, the grapes are from the best sites around the Heiligenstein (Lamm, Grub and Renner). The Grüner Veltliner is grown in young vineyards (under 20 years old) of the former Steiner Allerheiligenstiftung, a religious foundation that dates back to 1171.
Here's a new submission from St. Michael-Eppan, and a great value. The 2021 Alto Adige Pinot Grigio Fallwind is lean and fresh with an easy, rather neutral bouquet. You will recognize apple, quince, lemon and dried flower. The wine's lean-bodied approach ...
Featured in the Wall St. Journal!
Formerly known as "Goebelsburger Riesling" this is one of the most consistent and best buys in dry Riesling. In order to be a representative of the whole Danube appellation Kamptal, terraced vineyards and grapes from the lower part of the valley, as well as grapes from the upper and higher altitude part of valley are used. The grapes from the lower part bring the maturity, whereas grapes from the upper part of the valley brings us the freshness in this wine. The 'classical' Kamptal wine is low in alcohol (11.5 – 12.5%) and has a pleasant but not obtrusive aroma and fruit character and therefore is a perfect food companion.
Our best selling "Gru-ve" is now back in stock! Made from organic grapes, this beauty has a bit more body than most Gruner liters and goes with just about anything. A 10/10 on the delicious scale!
The ‘Tradition’ wines are an ode to the winemaking style being employed at Gobelsburg in the early 19th century – specifically the years between 1800 and 1850. This period is characterized by the era of baroque, where intense aromatics in vinfication was being practiced.
The grapes are pressed with a basket press for low sediment content, without further sedimentation the wines are fermented without temperature control in 25 hl Manhartsberg oak casks (double foudre). After the fermentation the wines are racked every 3 to 4 months to let the wine ‘breathe’ on one side, but on the other side to go off the lees. This process lasts for about two years until the wine is ready to be bottled.