Winery NibiruAncestrale Grüner Veltliner
Sparkling wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Ancestrale Grüner Veltliner
Pairings that work perfectly with Ancestrale Grüner Veltliner
Original food and wine pairings with Ancestrale Grüner Veltliner
The Ancestrale Grüner Veltliner of Winery Nibiru matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of flammekueche (with laughing cow), sardines with escabeche or mussels with beer.
Details and technical informations about Winery Nibiru's Ancestrale Grüner Veltliner.
Discover the grape variety: Airen
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Informations about the Winery Nibiru
The Winery Nibiru is one of of the world's great estates. It offers 14 wines for sale in the of Niederösterreich to come and discover on site or to buy online.
The wine region of Niederösterreich
Niederösterreich, or Lower Austria, is a wine region in the Northeast of Austria bordering Slovakia and the Czech Republic. It is the country's largest wine region, both geographically and in terms of production. There are around 28,000 hectares (69,000 acres) of vineyards. These are responsible for roughly half of Austria's total wine output.
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
