Winery Gritsch - Neuburger Smaragd Gasslreith

Winery GritschNeuburger Smaragd Gasslreith

The Neuburger Smaragd Gasslreith of Winery Gritsch is a white wine from the region of Wachau of Weinland.
This wine generally goes well with

Details and technical informations about Winery Gritsch's Neuburger Smaragd Gasslreith.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Tinta Barroca

Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.

Informations about the Winery Gritsch

The winery offers 15 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Wachau in the region of Weinland

The Winery Gritsch is one of of the world's greatest estates. It offers 7 wines for sale in the of Wachau to come and discover on site or to buy online.

Top wine Weinland
In the top 20000 of of Austria wines
In the top 1500 of of Wachau wines
In the top 250000 of white wines
In the top 750000 wines of the world

The wine region of Wachau

The wine region of Wachau is located in the region of Niederösterreich of Weinland of Austria. We currently count 156 estates and châteaux in the of Wachau, producing 1238 different wines in conventional, organic and biodynamic agriculture. The wines of Wachau go well with generally quite well with dishes .


The wine region of Weinland

Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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