2018 Sepp Moser Niederösterreich Fundamental Grüner Veltliner
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Information
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Grüner veltliner in its purest form |
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More intense color due to longer peeling |
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Unfiltered, not cleared and unsulphurised natural wine |
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Great with, for example, gravad lax or alpine cheese |
Tasting note Sepp Moser Gruner Veltliner
Special Austrian natural wine from the biodynamic domain Sepp Moser. Not clear in appearance, strong aromatic in aroma with ripe apple, some tropical fruit and toast. Noticeably light carbon dioxide in taste and a full, round but dry and balanced flavor structure. By combining the long aftertaste well with rich fish dishes, poultry or even asparagus in season.
D escription
Niki Moser, the owner and winemaker of winery Sepp Moser is one of the pioneers in the field of biodynamic viticulture. He considers authenticity and typicity to be of paramount importance.
Niki strives for as much terroire expression as possible and as little adornment as possible in his wines. To achieve this, he emphasizes the work in the vineyards, while in the cellar 'weniger ist mehr' is the credo.
This Fundamental is the ultimate expression of that. The grüner veltliner grapes, mainly from the Gebling vineyard, are spontaneously fermented in steel tanks. After maturing, the wine is unfiltered, clarified and bottled without added sulphite. This gives a slightly cloudy, orange-colored natural wine, which also contains a touch of carbonic acid.
Not your average grüner so, but very tasty! Because of its savory, mineral character and intensity, it is also very suitable with meals. Niki himself advises him on gravad lax, Alpine cheese or even on the classic Austrian Tafelspitz (cooked beef). This is natural wine as we believe it is intended.
Niki strives for as much terroire expression as possible and as little adornment as possible in his wines. To achieve this, he emphasizes the work in the vineyards, while in the cellar 'weniger ist mehr' is the credo.
This Fundamental is the ultimate expression of that. The grüner veltliner grapes, mainly from the Gebling vineyard, are spontaneously fermented in steel tanks. After maturing, the wine is unfiltered, clarified and bottled without added sulphite. This gives a slightly cloudy, orange-colored natural wine, which also contains a touch of carbonic acid.
Not your average grüner so, but very tasty! Because of its savory, mineral character and intensity, it is also very suitable with meals. Niki himself advises him on gravad lax, Alpine cheese or even on the classic Austrian Tafelspitz (cooked beef). This is natural wine as we believe it is intended.