Glossary

Description for very good or great wine.

Refers to a green or herbaceous notes or taste of a wine, often with unripe grapes or particular to certain varieties (e.g. Sauvignon Blanc and Schilcher).

Undisputedly the most important white wine variety in Austria (with approximately a third of the total vineyard area). The Grüner Veltliner is predominat in Niederösterreich (in the Weinviertel and along the Danube) and Vienna. The spectrum of styles range from the base for sparkling wine production to light-bodied, youthful and quaffable wines to rich, quite exceptional vintage wines and nobly sweet dessert wines especially as Ice Wine).

All styles of Grüner Veltliner share the recognisable mix of fruit (apple, pear, quince) and spice (characteristic pepperiness and nuances of nut). The synonym of Weißgipfler, and although rarely used nowadays, takes its name from the pale, white-coloured buds.

A half bottle with a capacity of 0.375 litres, very popular for high quality sweet wines.

Refers to the balanced taste, particularly when the alcohol, acidity and residual sugar are well balanced with each other.

Wine with predominantly high acidity.

The harvest of the ripe grapes usually takes place in Austria during September and October. We differentiate between the grapes picked beginning of the vintage, the preliminary harvest, the main harvest, the late harvest as well as harvesting by hand or machine.

Slight cloudiness in the wine.

The description of a wine with a high, yet well integrated alcohol level, but is not sharp or brandy-like.