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Manufacture - Cellar

The Grüner Veltliner offers a big diversity of wine types.

 

Production of a light, dry type up to 12 % vol.

If you want to produce this type of GV, then you should press the whole grapes. So the wine gets more acidity, smell and fruit. The standing time of the must should not be so long, because the grapes have to be processed rather quickly.

If the wine only has little turbid material, the wine needs not to be degummed.

Degumming is the process of removing turbid material from the wine.

The finished wine should be bottled very early to receive the youthful freshness. The shelf life of such a wine is not so long, because of that it should be consumed quickly.

Production of DAC-type – between 12 and 13 % vol.

After the harvest the grapes should be rubbed and after that possibly be left on the must to get a better exhaust of the grapes. Then the must is degummed. The fermentation happens with the help of selected yeast help.

As a result the wine is full in taste with a fruity smell and the typical peppery aftertaste. This type of wine can be kept for 2-3 years.

Production of DAC Reserve type – from 13 % vol.

The grapes should be harvested only when the physiological ripeness is reached. Therefore the harvest occurs later for this type of wine. After the rub of the grapes the must is kept for a longer time than if you want a DAC type.

The carrying out of a Batonnage is recommendable, because the wine will get fuller and riper. During this process the yeast ought to be regularly stirred well.

This type of GV promises long-lived wines, which con be preserved for 5 years at least.

 

Grüner Veltliner – ice wine

Grüner Veltliner is also suitable for wines with particular ripeness and harvest. This type of wine is made from grapes hardened by frost. It is very important to use healthy grapes for the production. The sugar contents of the grapes before the harvest should not less than 25°KMW. The harvest temperature should be -7°C at least. When the grapes are delivered to the wine cellar they should be pressed immediately without getting rubbed. This process should occur rather slowly.

Because of the high sugar contents of the ice wine, this type of wine promises a long shelf life.