In Austria, Grüner Veltliner is as much a part of the national culture as classical music, elegant coffee houses, and competitive bodybuilding. For years, Grüner has been traditionally bottled in a liter-sized bottle with a crown cap – intended for fresh, immediate consumption and for sharing among friends. Although all iterations of this grape are gaining notoriety in the United States, it is still the original, utilitarian liter “house wines” that remain the most popular.
For the “Getränk,” our friends at Dürnberg in the village of Falkenstein are using younger vines at higher altitudes. Approximately two-thirds of the grapes come from Dürnberg vineyards, with the remaining from two growers in the same village who closely follow the same rules of certified sustainable farming. Harvest can take place quite late, beginning in the end of September, which is a big advantage. The grapes preserve well-balanced natural acidity, and are collected and processed at cool internal temperatures, helping to avoid oxidation and any disagreeable aromas or flavors. Fermentation is done in temperature-controlled steel tanks, after which the wine rests for two months on the lees, followed by filtration and bottling. The result is an easy-drinking, refreshing glass of wine. Prost!
