2025 Diwald Vom Löss Grüner Veltliner BIO
| Type of Wine | White |
|---|---|
| Country | Austria |
| Region | |
| Winery | |
| Vintage | 2025 |
| Grape | |
| Content (Alc) | Standard (0.75 ltr) (12%) |
| Drink window | 2026 - 2030 |
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Do you only think of fresh and fruity white wines when it comes to Grüner Veltliner? This “Vom Löss” is the opposite. Grüner Veltliner from the best loess locations: Goldberg, Gsang, Diebsnest, and Hinter der Au. This wine displays the characteristics of the loess soil in its purest form. The grapes are hand-picked in early October and allowed to ferment spontaneously.
On the nose, you get intense aromas of ripe stone fruit with spicy accents. Creamy on the palate. A charming, inviting wine that pairs well with many different Asian dishes. It is lovely to drink in its youth, but it also has good aging potential.
ABOUT DIWALD
Martin Diwald does things very differently from many of his colleagues at his organic winery in the Wagram area. The company is one of Austria's organic pioneers and has been cultivating organic viticulture since 1976. At that time, Martin's parents were still laughed at – nowadays, they are among the wineries with the most organic experience. The former 4 hectares has now grown into 20 hectares of vineyard area. Their portfolio of typical wines with their own origins focuses on Grüner Veltliner and Riesling, with gentle pressing and 100% spontaneous fermentation being popular in the cellar. "With spontaneous fermentation, the wines become much more complex in type and more typical of the variety, because a more diverse yeast flora is involved," explains Martin Diwald........ READ MORE UNDER WINERY TAB
| Type of Wine | White |
|---|---|
| Country | Austria |
| Region | Wagram |
| Winery | Diwald |
| Grape | Gruner Veltliner |
| Biological certified | Yes |
| Natural wine | No |
| Vegan | Yes |
| Vintage | 2025 |
| Drinking as of | 2026 |
| Drinking till | 2030 |
| Alcohol % | 12 |
| Alcohol free/low | No |
| Content | Standard (0.75 ltr) |
| Oak aging | No |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Tasting Profiles | Complex, Droog, Kruidig, Mineraal, Rond, Steenfruit |
| Drink moments | Met vrienden, Terras, Voor alledag |
| Sommy Pairing Beschrijving | Deze biologische Grüner Veltliner uit Wagram toont intense aroma’s van rijp steenfruit, kruidige en peperige accenten en een romige, mineralige mond dankzij de lössbodem en spontane gisting. Door zijn frisse zuurgraad en kruidigheid snijdt hij mooi door de rijkere smaken van witte vis en schelpdieren, ondersteunt het subtiele umami van sushi en sashimi en verzacht hij pittige Aziatische gerechten zonder te overheersen. Kies bijv. gegrilde of in de oven gebakken witte vis met citroen en verse kruiden, gestoomde schelpen met knoflook en peterselie of sashimi met een lichte sojasaus en sesam voor de beste combinaties. |
Martin Diwald does much differently than many of his peers at his organic winery in the Wagram area. The company is one of Austria's organic pioneers and has been cultivating organic viticulture since 1976. At that time, Martin's parents were still laughed at - today they are among the wineries with the most organic experience. The former 4 hectares has now become 20 hectares of vineyard surface. The portfolio of their signature homegrown wines focuses on Grüner Veltliner and Riesling, with soft wine pressing and 100% spontaneous fermentation being popular in the cellar.
"With spontaneous fermentation, the wines become much more complex in type and more typical of the varietal, because more diverse yeast flora are involved," explains Martin Diwald. The Diwalds can't do anything with artificial Barbie doll wines or glass house paradises as Martin himself says... No unnecessary frills, all independent, honest wines. The wines speak for themselves! They currently export to 18 countries on 3 continents.
Deze biologische Grüner Veltliner uit Wagram toont intense aroma’s van rijp steenfruit, kruidige en peperige accenten en een romige, mineralige mond dankzij de lössbodem en spontane gisting. Door zijn frisse zuurgraad en kruidigheid snijdt hij mooi door de rijkere smaken van witte vis en schelpdieren, ondersteunt het subtiele umami van sushi en sashimi en verzacht hij pittige Aziatische gerechten zonder te overheersen. Kies bijv. gegrilde of in de oven gebakken witte vis met citroen en verse kruiden, gestoomde schelpen met knoflook en peterselie of sashimi met een lichte sojasaus en sesam voor de beste combinaties.
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