Prager Achleiten Stockkultur Grüner Veltliner

Grüner Veltliner Ried Achleiten Stockkultur Smaragd bottle image

Wine Description

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Stockkultur is a 0.3-hectare plot at the top of Achleiten and was purchased by Toni Bodenstein in 2005. The name refers to the old style of training each vine to a single stake; the traditional method of vine cultivation in the Wachau before the 1950s. The vines planted in 1938 are among the oldest in the Wachau. 

Prager Vineyards
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Acclaim
“Creamy pears and citrus, very pure impression of fruit. A touch of spice on the palate. Elegant and persistent – a beautifully balanced wine in the context of this vintage.” – 17 points — Jancis Robinson, Oct 2023
“Delicious peach, pear and melon aromas here with chamomile and fresh herbs. Some licorice, too. Full of flavor and so alive, with a full body and a very fine, powdery texture. Wonderfully fresh, too; mineral and chalky on the long and cool finish.”
— James Suckling, Sep 2023
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Vineyard & Production Info
Vineyard name
Ried Achleiten Stockkultur
Vineyard size
1 acres
Soil composition
Gföler Gneiss
Training method
Bush
Elevation:
951-1,050 feet
Vines/acre:
5,800
Yield/acre:
1.4 tons
Exposure:
Southern / Southwestern
Year vineyard planted:
1938
Harvest time:
November
First vintage of this wine:
2005
Bottles produced of this wine:
4,000
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Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
39 days
Fermentation temperature:
64 °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
8 months
Length of bottle aging:
2 month
Total SO2
140
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Analytical Data
Acidity:
6.1 g/L
Alcohol:
13.5 %
Total SO2
140
Residual sugar:
3 g/L