Rotgipfler

Rotgipfler

Rotgipfler is a white grape variety that is primarily grown in the Thermenregion of Austria. It is a cross between Traminer and Roter Veltliner grapes, and is known for its aromatic and full-bodied wines.

History

The Rotgipfler grape variety was first documented in the 19th century in Gumpoldskirchen, a town in the Thermenregion. The grape is named after the red tips (rot meaning red and gipfel meaning tip in German) on its leaves.

Viticulture

Rotgipfler is a mid to late ripening grape that requires a warm climate to fully mature. It is resistant to most diseases but is susceptible to botrytis and powdery mildew. The grape is grown almost exclusively in the Thermenregion, where it benefits from the region's warm, dry climate and limestone-rich soils.

Wine Production

Rotgipfler wines are typically full-bodied and aromatic, with high acidity and flavors of tropical fruit, honey, and spice. They are often aged in oak barrels to enhance their complexity and longevity. The wines are typically consumed young but can age well for up to 10 years.

Food Pairing

Rotgipfler wines pair well with a variety of foods, including seafood, poultry, and spicy dishes. They are also often served with Austrian specialties like Wiener Schnitzel and Tafelspitz.

See Also

• Austrian Wine
• Thermenregion
• Traminer
• Roter Veltliner

References

• Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes: A complete guide to 1,368 vine varieties, including their origins and flavours. London: Allen Lane.
• Austrian Wine Marketing Board. (n.d.). Rotgipfler. Retrieved from https://www.austrianwine.com/our-wine/grape-varieties/white-wine/rotgipfler/