2025 Bernhard Ott "Am Berg" Grüner Veltliner, Wagram, Austria

ABOUT THE WINE

“Am Berg” has been Bernhard Ott’s signature entry-level Grüner Veltliner since 1994, conceived to express the natural affinity between Grüner Veltliner and the deep loess soils of the Wagram and neighboring Kamptal. The 2025 is 100% Grüner Veltliner, sourced primarily from younger vineyards around Feuersbrunn, Gösing, and Engabrunn, planted at roughly 200–300 meters elevation. The vines are approximately 15–25 years old, rooted in soils dominated by loess with gneiss and gravel.

The grapes are harvested entirely by hand and fermented spontaneously with indigenous yeasts. Ott employs whole-cluster pressing for Am Berg, and the wine is raised primarily in stainless steel, with a portion seeing large Stockinger oak casks. The approach preserves freshness and aromatic clarity while allowing Grüner Veltliner’s subtle spice, texture, and sense of place to emerge.

At around 12% alcohol, the 2025 emphasizes finesse rather than weight. Its fresh apple and citrus character, gentle herbal-spicy notes, vibrant acidity, and lightly salty finish make it exceptionally versatile at the table. Pair it with schnitzel, grilled or roasted vegetables, freshwater fish, shellfish, chicken, pork, salads, or fresh and lightly aged cheeses. It is equally compelling as a crisp aperitif.

ABOUT THE PRODUCER

The Ott family has cultivated vines around Feuersbrunn am Wagram since 1889. Bernhard Ott took over the family estate in 1993 and progressively refocused it around the region’s traditional grape and soils; today, approximately 95% of the vineyards are planted to Grüner Veltliner. His goal is not simply varietal expression, but transparent wines that communicate the differences among Wagram and Kamptal’s vineyards and their deep loess terroirs.

Ott converted the estate to biodynamic farming in 2006 and is a founding member of respekt-BIODYN. Vineyard work emphasizes hand labor, estate-made organic compost and biodynamic preparations, gentle cultivation, biodiversity-promoting cover crops and hedgerows, and avoidance of artificial irrigation. In the cellar, spontaneous fermentation and traditional methods are favored over technological intervention, reflecting Ott’s philosophy of giving the vineyard time and space to speak for itself. The result is a distinctive style of Grüner Veltliner built around purity, precision, vitality, and an unmistakable connection to place.