The white flagship
Cuvée Blanc Grüner Veltliner × Riesling
The flagship white of Zlatý Roh. It joins Grüner Veltliner from the Goldeck site and Riesling from the Purweg site, both from vineyards on limestone bedrock below Devínska Kobyla, farmed under certified organic and biodynamic rules. The varieties ferment separately and are blended in March, lees and all. They then mature together for half a year in wood, clay and stone.
Body · fruit
Veltlínske zelené
It brings body, yellow fruit and the limestone backbone the Devín terroir provides. It is the foundation the whole cuvée stands on.
Nerve · acidity
Rizling rýnsky
It adds citrus freshness and cool minerality. It keeps the wine standing tall even after years in the cellar.
Veltliner and Riesling ferment separately and spontaneously, only with wild yeasts from our own vineyard. Only after the first stage of maturing are they blended in March, together with the yeast lees that give the wine its texture.
For another half year the wine matures in Stockinger wooden barrels, terracotta amphorae and a granite egg. Wood gives gentle smoke and creaminess, clay and stone return the mineral depth of the Devín terroir. We neither filter nor fine the wine, and we keep sulfur to a minimum.
From grape to bottle
- Step 01
Separate fermentation
Veltliner and Riesling ferment separately and spontaneously, only with wild yeasts. Each variety gets room to show its character.
- Step 02
Blending · March
After the first stage of maturing, the varieties are blended in March. The cuvée comes together with the yeast lees that give it texture.
- Step 03
Barrel, amphora and stone
Slow maturing in wooden barrels, clay amphorae and a granite egg. No filtration or fining, minimal sulfur.
A beautiful white wine at the start of its life. Alive, energetic and serious.
Tasting profile
- Color
- Deeper yellow to amber; unfiltered, it may show a light haze
- Nose
- Guava · pineapple · white pear
- Palate
- Full and concentrated, energetic and creamy, with juicy acidity and a long mineral finish
- Potential
- At the start of its life, resting and growing
At the table
It suits a festive dinner and more complex dishes, aged cheeses and smoked trout. Let it breathe for five to ten minutes before serving, a carafe works well too.
