||Rossera, Fleischweiner, Feldlinger
||Austria: planted mainly in Niederosterreich (and in particular in the Wagram area).
||The name Veltliner was first introduced by German winemakers in 1840. In the 1960s, with the advent of intensive agriculture, the variety became less widespread and lost importance.
||The bunches are resistant to light and heat.
||Spicy, full-bodied white wines with fresh acidity that develop nutty characters as they age.
||Despite its name, Roter Veltliner is not closely related to Austria's famous Gruner Veltliner grape variety. However, it has an important genetic heritage, and other important Austrian varieties like Rotgipfler and Neuburger are directly descended from Roter Veltliner.