Leth ‘Felser Klassik' Roter Veltliner, Wagram, Austria 2021
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Weingut Leth, established in the early 1960s, is a family-owned winery located in Fels am Wagram. The Leth family is dedicated to producing wines that reflect the unique terroir of the Wagram region, with a strong commitment to sustainable and organic farming practices.
• WINEMAKER: Franz Leth Jr.
• FARMING: Organic, no herbicides for over 25 years; no insecticides for over 10 years; formal bio certification from 2021.
• VARIETY: 100% Roter Veltliner
• TERROIR: Loess-terraced vineyards along the hillsides in Fels and Gösing am Wagram; partly sandy, gravel soils with loess cover; altitude between 656-985 feet (200–300 meters).
• VINIFICATION: Hand-harvested with strict grape selection; whole bunch cluster pressed without skin contact; settled for 12 hours; clear juice fermentation with indigenous and selected yeasts in temperature-controlled stainless steel tanks.
• AGING: Aged on fine lees for 2 months; bottled in February.
• TASTING NOTES: Delicate nose with aromas of red apple and sweet melon; refreshing and exotic, with notes of lemongrass and grapefruit lingering mid-palate; clean and mouthwatering, with a mineral-infused finish.
• FOOD PAIRINGS: Pairs well with pork dishes, vegetarian cuisine, lean fish, and mild soft cheeses.
Weingut Leth, established in the early 1960s, is a family-owned winery located in Fels am Wagram. The Leth family is dedicated to producing wines that reflect the unique terroir of the Wagram region, with a strong commitment to sustainable and organic farming practices.
• WINEMAKER: Franz Leth Jr.
• FARMING: Organic, no herbicides for over 25 years; no insecticides for over 10 years; formal bio certification from 2021.
• VARIETY: 100% Roter Veltliner
• TERROIR: Loess-terraced vineyards along the hillsides in Fels and Gösing am Wagram; partly sandy, gravel soils with loess cover; altitude between 656-985 feet (200–300 meters).
• VINIFICATION: Hand-harvested with strict grape selection; whole bunch cluster pressed without skin contact; settled for 12 hours; clear juice fermentation with indigenous and selected yeasts in temperature-controlled stainless steel tanks.
• AGING: Aged on fine lees for 2 months; bottled in February.
• TASTING NOTES: Delicate nose with aromas of red apple and sweet melon; refreshing and exotic, with notes of lemongrass and grapefruit lingering mid-palate; clean and mouthwatering, with a mineral-infused finish.
• FOOD PAIRINGS: Pairs well with pork dishes, vegetarian cuisine, lean fish, and mild soft cheeses.