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Sepp Gruner Veltliner - Buon Vino Natural Wines
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Sepp Moser Gruner Veltliner 2018

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Availability: 27 In stock

£11.50

Additional Information

One Line Description Sepp Gruner Veltliner, crispy, organic, citrus, fresh.
Production Method Organic
Country Austria Austrian
Producer Sepp Moser
Vintage 2018
Wine Type Dry White Wine
Wine Style Light bodied
Grape Blend 100% Gruner Veltliner
Alcohol 12.5% abv
Terroir The grapes are grown on the steep, rocky terraces of Rohrendorf in Kremstal and the surrounding area. The löss soil on these steep terraces is rich in lime and sediments from the last ice age, and can be up to 35 metres thick.
Ageing Potential Best drunk young
Natural Features Vegan
Description

Details

Sepp Gruner Veltliner, crispy, organic, citrus, fresh. Delicate aromas of honey, apricot and white spice. On the palate stone fruit flavours and white pepper lead to a gently textured, mineral and citrus finish. This is a classic style of Gruner Veltliner from the Niederösterreich region, with certified organic status. Great value and versatile from this well-respected Austrian producer.


The Moser family is one of Austria’s grand, traditional viticultural dynasties, having made wines since 1848 when Anton Moser started his own wine estate in the village of Rohrendorf. Descendants include the famous Dr. Lenz Moser, who in the 1950s developed the high training system of the vine. The estate as it is today was founded in 1987 by Sepp Moser with vineyards in the Austrian wine-growing areas Kremstal and Neusiedlersee. He ambitiously dedicated himself to creating exquisite wines full of character from best sites. Sepp´s son Nikolaus took over the estate in 2000 and began converting the estate to biodynamics, gaining organic certification in 2007 for all their wines, and Demeter certified for all estate wines. The harvest of grapes for Sepp Moser wines is principally made manually. It is sought to let the wines develop their specific character by the smallest possible intervention, with sulphur limited to bottling only, and natural fermentation taking place. As well as working with classic and regional varieties, they also produce some international varieties.

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