Rotgipfler
Rotgipfler is a native Austrian grape variety that is now mostly cultivated in Thermenregion. The grape was traditionally used in blends—most commonly with Zierfandler—but many producers now see its potential as an excellent varietal grape that can produce aromatic dry and off-dry wines.
It is a pale-skinned grape with vibrant acidity and aromas reminiscent of yellow and tropical fruit, such as peach, pear, melon, and mango. The wines will often have subtle floral, spicy, and almond nuances. They usually have great aging potential.
Rotgipfler is a natural cross between Traminer and Roter Veltliner. It was first documented in 1837, and many agree that it might be native to Thermenregion. Though the variety is not extensively planted and remains relatively rare, the regional terroir proved to be especially suitable for this late-ripening grape.
The wines made from Rotgipfler tend to go well with food. They especially pair well with spicy Asian fare, creamy sauces, and elaborate fish dishes.
Serve with
Tiroler Bergkäse
This Austrian hard cheese is made from raw cow's milk obtained exclusively from cows feeding on green fodder and hay. The milk must be free of any additives, which is ... Read more
Allgäuer Bergkäse
Allgäu mountain cheese is made with raw, silage-free and untreated cow milk from local dairies in the Bavarian Alps. Often called 'Emmentaler's baby brother'... Read more
Vorarlberger Bergkäse
The Vorarlberger mountain cheese is yet another specialty originating from the Alpine Bregenz Forest which is located in Vorarlberg, Austria’s westernmost province.... Read more
Best Rotgipfler
Krug Gumpoldskirchen
Weingut Krug - Ried Kreuzweingarten
