(Green Valtelinesa) is the most cultivated strain in Austria. It is cultivated along the Danube, and also in the Czech Republic, Slovakia and Hungary. It is supposed to have originated in Valtellina in the Italian Alps, and some people say it's the white nebbiolo that has adapted to more northern regions. The clusters are big, long and very compact, with yellowish-green grapes that are spherical and of medium. It generally produces dry wines, (some are sweet, exceptionally) that have a high alcohol content, are quite acid and age well, with aromas and flavours reminiscent of citrus, pears, white pepper and minerals found in the place of cultivation. They are very versatile wines that are ideal for a wide variety of meals.
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