Roter Veltliner

Roter Veltliner is a late-ripening variety and is typically harvested in mid-September. It is usually left on the vine for as long as possible to ensure that the grapes reach full ripeness. The grape bunches are usually very tight, hence susceptible to botrytis bunch rot. Roter Veltliner is typically fermented in stainless steel tanks in order to preserve its freshness and vibrant aromas. The wine is often aged in oak casks, which adds complexity and structure to the wine. In the Weinviertel region, Roter Veltliner is usually made in a dry style, with ripe fruit and mineral notes. The wines are often aged for a short period in oak barrels, which adds complexity to the wine. In Lower Austria, the variety is usually made in a richer and more full-bodied style, with ripe fruit aromas and a hint of spice. The wines are usually aged for a longer period in oak barrels, which adds complexity and structure to the wine. Roter Veltliner wines are a great match for a variety of dishes, including spicy Asian cuisine, fish and shellfish, and white meats. The variety's high acidity and crispness makes it a great accompaniment to salads and lighter dishes.