Ingrid Groiss

The Story

We all know when we’ve met an old soul in a young body. Somehow, Ingrid is able to channel the energy of a young school girl and at the same time that of her overly active grandmother, to whom she gives gratitude for the existence of the family estate. Her grandmother kept alive vineyards that sit in the Weinviertel, just a stone throw away from the Czech Republic. The wines that Ingrid makes have the same vitality of both personas, the energy of youth and the wip-like intelligence and experience of a woman who has seen nearly the entire 20th century and remained an optimist about it all. The wines elegantly shine with savory herbs, early summer fruits and spices that sit on a mountain of texture and dense acidity. Ingrid is also very good in the kitchen and the wines from cellar are clearly made with the same love.

Lay of the Land

Weinviertal, which literally means “wine quarter”, is Austria’s largest wine region. It is situated at the far northeastern part of Austria, bordering the Czech Republic in the north and Slovakia to the east. It is best known not only for its beauty and neatly laid out villages and vineyards, but for the hundreds of meters of cellars that run underground called “Kellergrassen”. Here Gruner Veltliner is king and is characterized by its zesty flavor and tart acidity. This recognizable quality has become region-typical and only those winemakers that produce a Gruner of this style can apply for the Weinviertal DAC. Due to the immensity of this region, climatic influences and geological compositions vary drastically.

Sauberg Tradition Gruner Veltliner
Sauberg Tradition Gruner Veltliner

Ingrid Groiss - 2017 Grüner Veltliner, Sauberg Tradition

Price: $63.00
Size: 750ml

24+ in stock

Type of Wine: White
Grape(s): Grüner Veltliner
Style: Mineral, Elegant and Aromatic


Terroir: The Weinviertel is many things to Austrian wine country: its northernmost region, highest volume production, perhaps its most extreme climate with freezing winters and cold summer nights with sometimes scorching and dry summer days, the lowest precipitation and soil types/structures that can change from meter to meter with a range of loess, sand, gravels, primary rock, limestone marls, radiolite chert, conglomerates and more—all depositions from former times by seas that came and went followed by the Danube River (called Urdonau then) which once flowed through. The Groiss vineyards are located in the western end of the Weinviertel, principally in Fahndorf and Breitenwaida, on hilly countryside where the climate is on the extreme side of high to low temperatures with very suitable well-drained but deep alluvial soils and little to no bedrock.

Vinification: Once the grapes are received a pre-fermentation maceration of the grapes is made and the amount of time based on their health and what the year brought (cold vintages longer, warm vintages less) and usually spans about 6-18 hours. Sulfites are added as late as possible and never in the grape must; this allows some of the more unstable phenols to oxidize there and not later in the wine which helps the wine’s resistance to oxidation later. Some sulfite additions won’t be made for longer than 3 months and is based on how turbid the wine remains; the more turbidity the less need for sulfite protection so once the wine begins to fall clear she will add it. Grapes are destemmed before press and the natural fermentation is made in used 500l barrels with a max temperature of 22-25C and can last months. Malolactic rarely happens (less than 10%) and is not desired.

Aging: 10-12 months in old 500-liter old Austrian oak barrels (older than 10 years)

(Subjective and based on young wines)


Drink YoungShort-Term BenefitsLong-Term BenefitsUnknown

Technical Precision:


The Vineyard


Located in the middle of the vineyard; Alluvial soils from theDanube of conglomerate, primary rock, limestone marls, radiolarite. Layers of different deposition.


SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

Organic conversion began in 2016



Vine Age:

Likely planted before WWII; first recorded harvest 1941

Altitude (meters):



South / South West


Steep slopes
(typical numbers; not vintage specific)

Enological Additions:

Sulfur Dioxide. Bentonite, a natural clay used for protein heat stability. (Grüner Veltliner often requires fining because of its large quantity of proteins. Riesling does not have a lot of protein by comparison and is rarely fined.)

Total SO2:

None AddedVery LowLowMediumHigh


12.5 - 13.50

Titratable Acidity:


Residual Sugar:


Notes compiled in 2019 by Ted Vance (The Source) and Ingrid Groiss