The Göttweiger Messwein, or altar wine, has been an institution in this Benedictine monastery for centuries. Grüner Veltliner and rosé (from Pinot Noir) are vinified as light, dry wines. From the nature-friendly cultivation of the vineyards to the care and processing of the grapes and wine, the purity law of the church must be strictly observed. Messwein cannot be produced without the permission of the bishop, and it must be only natural and unaltered. With 12 % alcohol (this may vary, depending on the vintage) Messwein is our lightest wine – very easy and drinkable.
Dry, fruity and light with classic though subtle Veltliner spice. Animated in the nose; multilayered aromatics with notes of citrus fruit, red apple and rosewood. Fresh and elegant on the palate; expressive, with good length.
Acidity: 5,9 g
Residual sugar: 2,5 g
We recommend this light and lively Veltliner for drinking within the next 1–2 years.
8 – 10° C
Grüner Veltliner is ideal for Austrian cuisine, and goes nicely with spicy Eastern dishes as well. We recommend this wine particularly for starters, baked foods and Asian dishes.
KREMSTAL DAC, Furth
The ‘Göttweiger Berg’ – as it has been known since 1083 AD – benefits remarkably from a number of various microclimatic influences. Here, vegetation breathes the cool, soft and spicy atmosphere from the Dunkelsteiner Wood as well as the warm Pannonian air – all balanced with the natural humidity of the Danube region. There also are several geologic variants, ranging from gravel and sand, loess and loam to weathered primeval rock – all of which bring, along with the various grape varieties, a plethora of expressive nuances to the wines. This is an ideal site for Grüner Veltliner and Riesling. The Göttweiger Berg yields medium-bodied wines with an average of 12.5% vol. alcohol. They are matured in stainless steel tanks.
Juicy yellow apple aromas and fine tobacco notes. The palate shows structure and finesse, with green apple flavours and a mineral undertone. Solid ageing potential.
Alcohol content: 12.5%
Acidity: 5.7 g
Residual sugar: 3.1 g
This wine could be enjoyed within three years of the harvest – but its expressive potential actually improves after 4–6 years.
9 – 11 ° C
Grüner Veltliner is ideal for Austrian cuisine, and goes nicely with spicy Eastern cuisine as well. We recommend this wine particularly for starters, baked foods and Asian dishes.
KREMSTAL DAC RESERVE, RIED GOTTSCHELLE, ERSTE LAGE
The origin of the name ‘Gottschelle’ cannot be exactly determined, but it most likely comes from the Alpine regions, where a ‘Goetschen’ describes the pointed protrusion of a mountain crest. (Documentation: 1341, ‘Gotschalich’, from the book of the market-town, Furth, near Göttweig, by Franz Resch, Furth 1985).
Gravel and weathered sediments form the base for huge loess formations, which are highly conducive to the development of the Veltliner. One impressive sight is the Zellergraben, a sunken road that exposes the thickness of the loess formations. The Zellergraben also underscores the meaning of the theme ‘loess and wine’.
The vines here are between 50 and 70 years old, and yield highly concentrated wines with great cellaring potential. The Grüner Veltliner ‘Gottschelle’ is a regionally typical wine with great character.
The best selection of Grüner Veltliner Gottschelle was handpicked on 14 November.
Fruity and fresh, with notes of ripe apple, banana and honeydew melon, plus slight nuances of fresh hay. The fruity aromas continue on the palate, along with fresh acidity and the typical Veltliner white pepper snap known as ‘Pfefferl’. A full, round and creamy Veltliner with a long finish.
Alcohol content: 13%
Acidity: 6.4 g
Residual sugar: 4.8
Minimum of 10 years
10 – 12° C
Grüner Veltliner is ideal for Austrian cuisine, and goes nicely with spicy Eastern foods as well. We recommend this wine particularly for starters, baked foods and Asian dishes.