(Green Valtelinesa) is the most cultivated Austrian strain. It is found mostly along the Danube, and also in the Czech Republic, Slovakia and Hungary. Supposedly originating in Valtellina in the Italian Alps, some say it's the white nebbiolo that has adapted to more northern regions. The bunches are large, long and very compact, with yellowish-green grapes that are spherical and of medium size. It generally produces dry wines, (some are sweet, exceptionally) that reach a high alcohol content, good acidity and which age extremely well, with aromas and flavors reminiscent of citrus, pears, white pepper and minerals found in the place of cultivation. They are very versatile wines that accompany an infinite number of meals.
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