Grüner Veltliner is Austria's most important white grape variety, accounting for over one third of the country's vineyard area. At the end of the 20th century, the variety gained worldwide recognition, not only because the market needed another wine trend, but also because Grüner Veltliner is a versatile player that can satisfy every taste, whether we are talking about fresh and fruity, full-bodied and rich, or dessert wines. Grüners can be surprisingly concentrated, intense and Burgundian in style, with aging potential. The most characteristic aromas of the variety are the so-called "pepperness" (which for non-Austrians can be translated as a hint of grapefruit) and stone fruit accents - apricot, peach. Other specific aromas of the variety fill almost the entire sensory palette: ripe and dried apricot, nougat, green lemon, pineapple, lily of the valley, apple, chamomile, rose, pear, mint, almonds, acacia honey, quince, tobacco, marzipan, banana, jasmine, eucalyptus, wet stone, raisins, caramel, lychee, asparagus, black bread crust, green tea, etc.
A Few Facts: In the 20th century, ampelography (the science that studies and describes vine species and varieties) already knew that Grüner Veltliner is a natural cross between Traminer and an ancient, now extinct, variety St. Georgen, named after the place where it was found. It is not known exactly where it originated, but in Austria, it first appeared in the province of Lower Austria.
In the vineyard, the variety is relatively easy to work with. It has no high requirements regarding location and soil. However, it also does not tolerate being planted everywhere. It likes loess as a component of the soil, grows well on both rich and less fertile soils, withstands dry periods, and is prone to certain diseases only on heavy, calcareous soils. The thickness and strength of its vine provide sufficient resistance to frost. Its grape clusters have thick skins. Grüner Veltliner is medium to late ripening.
Wine connoisseurs worldwide know the variety as the pride of Austrian winemaking. Whether it's due to terroir, climate, production method, or attitude towards the variety, it cannot be stated unequivocally, but it is a fact that in Austria, Grüner Veltliner yields incredibly rich and diverse wines: from light and spicy "summer" wines to heavy, full-bodied, and rich ones. All of them, however, are distinguished by remarkable aromas, spiciness, and minerality. Grüner even responds well to aging in oak barrels, which is a surprise for such an aromatic white variety.
Where can it be found?
In Austria, of course. Besides being loved and respected, Grüner Veltliner is also the most economically important variety for the country. It occupies 31% of the vineyard area (14,423 hectares). It is most widespread in the province of Lower Austria, which is the country's largest wine region. The climate of this relatively flat area is the decisive factor for the highly aromatic and rich wines produced here. The significant differences between day and night temperatures arise from the meeting of warm air currents from the Danube Plain with cold air masses from the north. This slows down the ripening of the grapes until mid to late autumn, which, if nature allows, is long and warm, and the grapes reach their optimal ripeness at harvest. Grüner Veltliner from the Wachau-Krems-Langenlois triangle, from where perhaps the best examples of wines from this variety come, develops in a good year an exceptionally mineral, spicy, and coolly elegant nose that is impossible to achieve in more southerly regions.
Grüner Veltliner can also be found in Hungary (Veltelini), the Czech Republic and Slovakia (Veltlinske zelene), and Croatia (Zleni Veltinac).
