Smaragd, the highest of three ripeness categories for dry white wines from the Wachau region of Austria, one ripeness step above Federspiel and two ripeness steps above Steinfeder. The rules for Smaragd stipulate grapes picked at a minimum must weight of 90 ºOechsle or 18 ºKMW. The wines ferment to a natural standstill, and with no maximum alcohol level stipulated Smaragd wines can contain residual sugar. The name originates from ‘emerald green’, referring to the colour of Idex lizards who emerge to sunbathe from under the rocks on the Wachau’s stone terraces above the River Danube.