Roter Veltliner Ried Steinberg 1.ÖTW 2024

Wine Description for Roter Veltliner Ried Steinberg 1.ÖTW 2024 by Fritsch

Character

A wine that lives from identity. The Roter Veltliner is one of the great rarities among Austria’s autochthonous grape varieties – rare, idiosyncratic and firmly rooted in the Wagram. Karl Fritsch, one of the most convincing ambassadors of this region, has the gift of crafting wines of genuine depth and individuality from this almost forgotten variety. The Steinberg, as a classified First Vineyard Site (1.ÖTW), sets the framework for a wine that doesn’t merely claim its provenance – it makes it tangible on the palate.

Terroir & Origin

The Wagram is one of Austria’s most underestimated wine regions – a distinctive loess terrace north of the Danube, whose deep, mineral-rich loess soils impart an unmistakable texture and richness to wines. The Ried Steinberg ranks among the Wagram’s recognised top vineyard sites and carries the designation First Austrian Traditional Wine Estate (1.ÖTW) – a classification system modelled on Burgundian precedent that honours vineyard sites of proven, historically documented quality. The vintage 2024 produced ripe, aromatically expressive wines in the Wagram that clearly reflect the strengths of the terroir.

Grape Variety & Vinification

The Roter Veltliner – despite its name, a white wine variety – is genetically distinct from Grüner Veltliner and ranks among Austria’s rarest autochthonous varieties, cultivated almost exclusively in the Wagram. It tends towards robust body structure, spicy aromatics and a natural inclination towards richness and substance. Fritsch employs careful, terroir-focused vinification that places the distinctive characteristics of the vineyard site and variety at the forefront without overworking them. At 13.0 % vol. and with a dry profile, the wine displays maturity without heaviness.

Food Pairing Suggestions

The substance and spice of Roter Veltliner make it a rewarding table companion. Recommended with Wiener Schnitzel of veal, pan-fried zander on lentils or aged alpine cheese. It also unfolds its elegant strength alongside white asparagus with hollandaise sauce or creamy risotto dishes.