Load image into Gallery viewer, Bioweingut Diwald Gruner Veltliner Luft &amp; Liebe 2022

Bioweingut Diwald Gruner Veltliner Luft & Liebe 2022

Simply put: air and love! From the first single vineyard site in Wagram

Grüner Veltliner

Sold out

Quantity

Notify me when available

We will send you a notification as soon as this product is available again.

Learn More

Tree Fruit, Pepper / Spice, and Herbaceous, Reductive & Oxidative Nuttiness

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

Origin: Wagram, Austria

Grape Varietals:

Grüner Veltliner

Winemaking:
Biodynamic Winemaking
Extended Maceration

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Seafood linguine, truffle and cheese pasta, wild mushroom risotto, charcuterie and cheese platter.

ASIAN FOOD PAIRING
Sushi, fatty salmon sashimi, fish roe don, chilli crab, lamb Indian curry

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 Luft & Liebe 2022

Luft & Liebe translates to "Air & Love", due to the Altweingarten site having a cooling effect on the site

Grape Varietals & Region: 100% Gruner Veltliner from Wagram, Austria. It comes from the Altweingarten site, which was the first single vineyard planted in the village. This site consists of a relatively cool plateau with clay-rich loess soils. The slightly Northern aspect provides the vines with an additional cooling influence and later ripening

Taste Profile: The wine boasts exciting “oxidative” notes, a hint of herbs and – very important – a tremendous moreish character! Honey Manuke & greek yoghurt on the nose, with a slight reductive note on a structured acid backbone, finishing with notes of tomato stems, bruised apples.

Winemaking Process: After careful bunch selection in the vineyards, the juice is left to mingle with the skins for 72 hours. Fermentation takes place in stoneware, followed by a year-long ageing period with plenty of air in a small, used barrel. Unfiltered and with minimal sulphuring

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity