# Geyerhof Hofstudien Grüner Veltliner (2025)

- **Producer:** Weingut Geyerhof - Familie Maier
- **Colour:** white
- **Type:** still
- **Grapes:** Grüner Veltliner
- **Region:** Niederösterreich, Austria
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €16
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, lemon, white pepper, herbaceous

## About this wine

Weingut Geyerhof is a historic estate located in Oberfucha within Austria's Kremstal region. Documented roots of the winery trace back to 1072, with the Maier family stewarding the estate for more than 14 generations. Geyerhof converted to organic farming in 1988, standing as an early pioneer of sustainable viticulture in Austria. Today led by Josef and Maria Maier, the estate operates a holistic biodynamic farm integrating livestock, cover crops, and wild habitats alongside their vineyards. The Hofstudien experimental range was established during the generational transition to explore traditional and low-intervention vinification methods.

## Interesting facts

- Weingut Geyerhof has documented estate history dating back over 900 years to 1072.
- The wine combines four different processing techniques from a single loess vineyard plot.
- The distinctive bottle label artwork was created by Viennese contemporary artist FLOWSOFLY.

## Food pairing

The bright acidity and tactile, savory profile of Grüner Veltliner make it a versatile pairing partner. Its fresh acidity cuts through delicate fats in roasted poultry and pork, while vibrant citrus and herbal affinity elevate seafood and green herb-driven vegetable dishes.

## Wine making process

Grapes are hand-harvested in mid-September into small crates from a single deep loess site in Oberfucha. Vinification integrates four distinct techniques from the same plot: cold maceration, carbonic maceration, open mash fermentation with whole and crushed clusters, and gentle whole-cluster pressing using an antique wooden basket press. Fermentation occurs spontaneously using indigenous yeasts. The wine remains on its fine lees before being bottled unfiltered and unclarified with minimal sulfur addition.