Winery SoellnerRoter Veltliner von Gösing
White wine
This wine generally goes well with
The Roter Veltliner von Gösing of the Winery Soellner is in the top 60 of wines of Wagram.
Wine flavors and olphactive analysis
On the nose the Roter Veltliner von Gösing of Winery Soellner in the region of Weinland often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Details and technical informations about Winery Soellner's Roter Veltliner von Gösing.
Discover the grape variety: Bacchus blanc
Intraspecific crossing between the sylvaner x riesling and the Müller-Thurgau obtained in 1933 in Germany by Peter Morio and Bernhard Husfeld. It can be found in England, Switzerland, Canada, ... in France, it is almost unknown.
Last vintages of this wine
The best vintages of Roter Veltliner von Gösing from Winery Soellner are 2017, 2015, 2019, 2018 and 0.
Informations about the Winery Soellner
The Winery Soellner is one of of the world's greatest estates. It offers 19 wines for sale in the of Wagram to come and discover on site or to buy online.
The wine region of Wagram
The wine region of Wagram is located in the region of Niederösterreich of Weinland of Austria. We currently count 93 estates and châteaux in the of Wagram, producing 680 different wines in conventional, organic and biodynamic agriculture. The wines of Wagram 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
