Stadt Krems Kremstal Grüner Veltliner

Grüner Veltliner Kremstal DAC bottle image

Wine Description

Weingut Stadt Krems was originally founded by the city of Krems in 1452 to support a local hospital for city residents. With over 550 years of history, Weingut Stadt Krems is one of the oldest wine producers in Europe.  Since July 2003, the estate is managed by a young, innovated team directed by Fritz Miesbauer.  The flagships are Riesling and Gruner Veltliner (over 90%).

 

Stadt Krems Vineyards
Fritz Miesbauer
Stadt Krems Team
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Acclaim
“This packs far more flavor than you’d expect at the price, with an almost oily concentration to its lemony fruit. It’s the notes of stone, herbs and bitter greens that make it interesting, lifting the wine, giving it a refreshing alpine feel.” (BEST BUY)
— Tara Q. Thomas, Apr 2018
(BEST BUY) “This packs far more flavor than you'd expect at the price, with an almost oily concentration to its lemony fruit. It's the notes of stone, herbs and bitter greens that make it interesting, lifting the wine, giving it a refreshing alpine feel.”
— Tara Q. Thomas, Mar 2018
View more acclaim Arrow Right
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Vineyard & Production Info
Production area/appellation:
Kremstal DAC
Soil composition
Löess
Vines/acre:
1,417
Yield/acre:
2.6 tons
Exposure:
Southern / Southwestern
Harvest time:
September
First vintage of this wine:
2007
Bottles produced of this wine:
36,000
Certifying Organizations:
Certified Sustainable by Lacon
Sustainability Certification:
Certified Sustainable by Lacon
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Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
17 days
Fermentation temperature:
65 °F
Fining agent:
None
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
4 months
Length of bottle aging:
2 months
Total SO2
126
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Analytical Data
Acidity:
6.7 g/L
Alcohol:
12.5 %
Total SO2
126
Residual sugar:
3.2 g/L
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Wine Production

Grapes were hand-harvested at the end of September. Fermentation and aging took place in large, stainless steel tanks to maintain purity of fruit. Wines were released eight months following fermentation.