Distinctly reddish shoot tips gave this variety, which is almost only found in the Austrian thermal region, its name - Rotgipfler. It still stands here on a good 100 hectares, not far from the cultural metropolis of Vienna, and is often blended with the other very interesting variety from the thermal region, the Zierfandler. But the mixed set of both varieties in cultivation is also quite common, along with the joint harvest and further processing. The Rotgipfler ripens medium to late and is largely protected against rot by its compact berries, but unfortunately also susceptible to downy mildew and even more so to powdery mildew. Its origin was determined to be a natural cross between Roter Veltliner and the Savagnin variety, a member of the Traminer family. The Rotgipfler maintains family ties with the Frühroter Veltliner, the Zierfandler and also the Neuburger. In pure varietal expansion, it is noticeable that the Rotgipfler retains a fresh, pleasant acidity even after a long period of maturation and the associated full ripeness of the grapes. The wines are rich in extracts and full-bodied and can certainly mature a little in the bottle. Rotgipfler is still grown to a very small extent in Croatia and Slovenia today.
