Grüner Veltliner is a speciality of Austria, making some of the country's very greatest wines. Kraft des Landes Grüner Veltliner is made from a blend of vineyard sites on limestone and loess soils within Niederösterreich in order to attain the very best varietal character. It has both luxuriousness and freshness, with a zing of lemon, lime and ripe, rich stone fruit. There is a bit of weight to the palate along with this grape's signature spice, but then the freshness comes right back around to brighten up the finish. It is truly moreish.

Sustainably certified by agroVet, they also produce their own fertiliser. They produce their own seeds to sow cover crops in the vineyards and use straw from the fields in the young vineyards to protect the vines from dry stress. The grapes are harvested carefully, early in the morning by hand and machine from 15 year + old trellis grown vines in Weinviertel within the Niederösterreich region which are sited on loess, clay, granite mix soils and where the climate is cool continental. Vineyards are sited at approximately 230 to 300m ASL and are mostly orientated South, South East and South West, on terraces with an incline of between 10 and 40 degrees.

Country of origin: Austria

Package type: Glass bottle

Allergen Information: Contains sulfites

Dietary Information: Suitable for Vegans & Vegetarians

Grape variety: Grüner Veltliner (100%)

Current vintage: 2023

Regional information: Lower Austria

Tasting notes: It has both luxuriousness and freshness, with a zing of lemon, lime and ripe, rich stone fruit. There is a bit of weight to the palate along with this grape's signature spice, but then the freshness comes right back around to brighten up the finish. It is truly moreish.

Alcohol by volume: 12

Units: 9.4

Serving suggestions: Pair with traditional Greek salad.

Winemaker: Ferdinand Mayr

Vinification details: The winery is energy neutral, producing energy from their Biogas plant and a Photovoltaic system which produces more energy than is required. The grapes are pressed and the must is fermented in stainless steel tank with selected yeasts for 15 to 25 days at controlled temperatures which get warmer the nearer they get to the end of fermentation. There is no malolactic fermentation but the wine benefits from 8 weeks of lees contact. Gentle fining and cold stabilisation.