It was primarily Austrian winegrowers who made Grüner Veltlner presentable at the international level. In Alto Adige, its cultivation is concentrated in the Isarco Valley, in the Italian Alps on the way to the Dolomites. By means of consistent restrictions on yield and new winery technology, Veltliner has developed into is a fresh and fruity, pleasantly spicy specialty with soft aromas of flowers and herbs.
Area under cultivation:
pergola and Guyot trellises
8-10° C. (46-50° F.)
cheese, Tyrolean farmer's bacon, light appetizers, baked fish