Sepp Moser Gruner Veltliner von den Terrassen

Production 

The grapes are biodynamically produced, and come mainly from the Wolfsgraben vineyard, with its south-exposed terraces and cool micro-climate. Wolfsgraben means 'canyon of the wolves'. The grapes were harvested in late September. The grapes are de-stemmed, crushed and pressed after 3 to 4 hours of skin contact - and fermented in stainless steel.

Tasting Note 

Citrus and fresh apple aromas with typical spicy Veltliner notes on the nose. On the palate there is good intensity of fruit, with tangy grapefruit leading to a long savoury finish with flinty, smoky notes.

Food Match 

Drink with cold starters and fish dishes.