Bioweingut Diwald Gruner Veltliner Sekt Brut NV

Champagne method Gruner Veltliner. A brilliant food partner

Grüner Veltliner

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Citrus Fruit, Tree Fruit, and Herbaceous, Toasted

BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): Moderate (9-12%)

Origin: Wagram, Austria

Grape Varietals:

Grüner Veltliner

Winemaking:
Biodynamic and Organic
Methode Champenoise

Maturation: 13-18 Months Bottle Ageing

Awards:

WESTERN FOOD PAIRING
Appetisers, lobster linguine, baked salmon or tuna

ASIAN FOOD PAIRING
Sushi, spicy korean fried chicken, White pepper crab

Bioweingut Diwald

Bioweingut Diwald is an organic & biodynamic winemaker in Wagram. The vineyards were converted to organic farming back in 1976. Today, they are considered to be among the founders of Austrian organic wine farming, and pioneers of a movement

Description

Bioweingut Diwald Grüner Veltliner Sekt Brut NV

Grape Varietals & Region: Produced from Grüner Veltliner grapes grown in loess soils, of course, in cooler sites. Compared to other sparkling wines, the base wine for the Sekt comes from fruit which is harvested relatively late to develop riper aromas

Taste Profile: A refreshing and at the same time full-bodied sparkling wine that boasts a lot of fruity charm and, thanks to its “vinous” quality, makes for a brilliant food partner.

Winemaking Process: After the grapes are whole-bunch pressed, the juice ferments spontaneously in stainless steel tanks. Then, in line with the traditional bottle fermentation method, the Sekt ripens for 18 months on the lees, with a dosage of around 5g of sugar per litre

Complex & Classic Sparklings

From buttery brioche to baked apple and toast, this style encapsulates vintage Champagnes and other aged sparkling wines from around the world

Methode Champenoise

The key element of the traditional method is secondary fermentation in the bottle, often achieved by adding a liqueur de tirage to the base wine. The end result is a soft, fine bubly mouthfeel