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Rotgipfler is a native Austrian grape variety that is cultivated in the Thermenregion.
The grape was traditionally used in blends—most commonly with Zierfandler—but many producers now see its potential as an excellent varietal grape that can produce aromatic dry and off-dry wines.
It is a pale-skinned grape with vibrant acidity and aromas reminiscent of yellow and tropical fruit, such as peach, pear, melon, and mango. The wines will often have subtle floral, spicy, and almond nuances. They usually have great aging potential.
Rotgipfler is a natural cross between Traminer and Roter Veltliner. It was first documented in 1837, and many agree that it might be native to Thermenregion. Though the variety is not extensively planted and remains relatively rare, the regional terroir proved to be especially suitable for this late-ripening grape.
The wines made from Rotgipfler tend to go well with food. They especially pair well with spicy Asian fare, creamy sauces, and elaborate fish dishes.
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