Genuine Grape
Search wines

Explore

Wine list scannerWine journalBlogWine atlas

Grape & soil guides

Riesling and slateChardonnay and limestoneSyrah and graniteAssyrtiko and volcanic soilGamay and granite

Shop by country

AustraliaCanadaDenmarkNetherlandsSingaporeUnited KingdomUnited States
© 2026 Genuine Grape. Owned and operated by SG Wine Club Pte. Ltd. · 202303865R
Find usX
Privacy PolicyTerms of ServiceAccount Deletion
Genuine Grape
Search wines
Wine atlasWyomingAustriaNiederösterreichKamptal

2024 · Grüner Veltliner Kamptal DAC

Kemetner

White · Kamptal, Austria

Buy in

Choose your state

Find wine offers available in your state.

United StatesNationwide offersAlabamaAlaskaArizonaArkansasCaliforniaColoradoConnecticutDelawareDistrict of ColumbiaFloridaGeorgiaHawaiiIdahoIllinoisIndianaIowaKansasKentuckyLouisianaMaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNevadaNew HampshireNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaOhioOklahomaOregonPennsylvaniaRhode IslandSouth CarolinaSouth DakotaTennesseeTexasUtahVermontVirginiaWashingtonWest VirginiaWisconsinWyoming

Choose the country for prices and shop offers.

SingaporeSGDUnited KingdomGBPAustraliaAUDBelgiumEURCanadaChoose a province or territoryDenmarkDKKGermanyEURNetherlandsEURUnited StatesChoose a state

2024 · 750 ml

US$211 shop

Bar & GardenUS$21

Technical details

Grapes

Grüner Veltliner

Producer

Kemetner

Austria

Kemetner is a family-owned winery in Etsdorf, Kamptal, Niederösterreich, with a winemaking history documented since 1579. Simon Kemetner has managed the estate since 2019 as its 14th generation, supported by his family. The vineyards are organically farmed, with certification since 2011 following a three-year conversion. The estate emphasizes respect for nature, hand-harvesting, extensive manual vineyard work, biodiversity, cover crops, and compost-only fertilization, while avoiding chemical pesticides and mineral fertilizers. In the cellar, grapes are carefully accompanied from vineyard to bottle using traditional methods alongside new elements, natural or organic yeasts, and restrained sulfur additions. Chaptalization and must concentration are avoided, reflecting a sustainable, low-intervention approach.