2024 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.3 g/L
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Grüner Veltliner
Classification Smaragd
Region Wachau
Soil Gföler gneiss
Orientation Southern / Southwestern
Harvest Dates November
Fermentation Vessels Stainless steel tanks
Pressing Method Grapes Sent Directly To Press
Indigenous Yeast Yes
Sulfites 120.0 ppm
Production Volume 4,000 bottles
Bottles4,000
Production Details Ried Achleiten Stockkultur is bush-trained and was planted in 1938. The sheet reports a 0.3-hectare parcel in its narrative and 1 acre in its table, 5,800 vines per acre, elevation of 951–1,050 feet, yield of 1.4 tons per acre, and a 2005 first vintage. Alcoholic fermentation lasted 39 days at 64 °F. The wine matured for 8 months in stainless-steel tanks before bottling and for 2 months in bottle.
Tasting Notes Aromatic complexity, power and tension, with grasses, herbs, wildflowers and persistent minerality.
Food Pairing Seared white fish, sautéed spring vegetables, or Wiener Schnitzel.
2023 Technical Specifications
Alcohol 14.5%
Residual Sugar 6 g/L
Total Acidity 7.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 100% Grüner Veltliner
Classification Smaragd
Region Wachau
Soil Gföler gneiss
Orientation Southern / Southwestern
Harvest Dates November
Fermentation Vessels Stainless steel tanks
Pressing Method Grapes Sent Directly To Press
Indigenous Yeast Yes
Sulfites 130.0 ppm
Production Volume 4,000 bottles
Bottles4,000
Production Details Ried Achleiten Stockkultur is bush-trained. Winebow's technical table reports planting in 1938, while its embedded Vinous July 2024 review says the densely planted, dry-farmed vines were planted in 1937; that one-year conflict is unresolved. Alcoholic fermentation lasted 39 days at 64 °F. The wine matured for 8 months in stainless-steel tanks before bottling and for 2 months in bottle. Dry extract was 29 g/L.
Tasting Notes Aromatic complexity, power and tension, with grasses, herbs, wildflowers and persistent minerality.
Food Pairing Seared white fish, sautéed spring vegetables, or Wiener Schnitzel.
Sources: www.winebow.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 3 g/L
Total Acidity 6.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Grüner Veltliner
Classification Smaragd
Region Wachau
Soil Gföler gneiss
Orientation Southern / Southwestern
Harvest Dates November
Fermentation Vessels Stainless steel tanks
Pressing Method Grapes Sent Directly To Press
Indigenous Yeast Yes
Sulfites 140.0 ppm
Production Volume 4,000 bottles
Bottles4,000
Production Details Ried Achleiten Stockkultur is bush-trained and was planted in 1938. The sheet reports a 0.3-hectare parcel in its narrative and 1 acre in its table, 5,800 vines per acre, elevation of 951–1,050 feet, yield of 1.4 tons per acre, and a 2005 first vintage. Alcoholic fermentation lasted 39 days at 64 °F. The wine matured for 8 months in stainless-steel tanks before bottling and for 2 months in bottle.
Tasting Notes Aromatic complexity, power and tension, with grasses, herbs, wildflowers and persistent minerality.
Food Pairing Seared white fish, sautéed spring vegetables, or Wiener Schnitzel.
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.5 g/L
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Grüner Veltliner
Classification Smaragd
Region Wachau
Soil Gföler gneiss
Orientation Southern / Southwestern
Harvest Dates November
Fermentation Vessels Stainless steel tanks
Pressing Method Grapes Sent Directly To Press
Indigenous Yeast Yes
Sulfites 130.0 ppm
Production Volume 1,800 bottles
Bottles1,800
Production Details Ried Achleiten Stockkultur is bush-trained and was planted in 1938. The sheet reports a 0.3-hectare parcel in its narrative and 1 acre in its table, 5,800 vines per acre, elevation of 951–1,050 feet, yield of 1.4 tons per acre, and a 2005 first vintage. Alcoholic fermentation lasted 39 days at 64 °F. The wine matured for 8 months in stainless-steel tanks before bottling and for 2 months in bottle.
Tasting Notes Aromatic complexity, power and tension, with grasses, herbs, wildflowers and persistent minerality.
Food Pairing Seared white fish, sautéed spring vegetables, or Wiener Schnitzel.
Producer Information
Website
Address
Weissenkirchen, Wachau, Austria
Owner
Toni and Ilse Bodenstein
Cellarmaster
Toni Bodenstein