Our Sekt sparkling wine is produced from Grüner Veltliner grapes grown in loess soils, of course, in cooler sites. Compared to other sparkling wines, the base wine for the Sekt comes from fruit which is harvested relatively late, at the beginning of October when the grapes already possess a lot of flavour of their own.
After the grapes are whole-bunch pressed, the juice ferments spontaneously in stainless steel tanks. Then, in line with the traditional bottle fermentation method, the Sekt ripens for 18 months on the lees, with a dosage of around 5g of sugar per litre. The result is a refreshing and at the same time full-bodied sparkling wine that boasts a lot of fruity charm and, thanks to its “vinous” quality, makes for a brilliant food partner.
Frühroter Veltliner is a rarity: only a few hectares remain in Austria. Our vines stem from our own selection of up to 60-year-old vines from the Diebsnest, Eisenhut and Altweingarten sites. The grapes are hand-picked, macerated for a short amount of time and then allowed to ferment spontaneously in stainless steel tanks before maturing on the lees.
In cooler years, our Frühroter Veltliner is floral and fruit-driven, while the warmer vintages become “darker” and offer more spice. The Frühroter Veltliner is always a rounder, softer wine with gentle acidity and low alcohol. Decidedly drinkable and lean – that’s how we like it.
« Roulette » is a wine which aims to grant nature and ourselves another little bit of freedom. A percentage of the wine represents a Gemischter Satz (field blend) whereas its other grapes stem from different vineyards. The fruit was harvested together and spontaneously co-fermented, creating a wine that may taste slightly different every year – like a roulette of sorts! But never fear, quality-wise it’s always a winner!
With this wine, we are putting emphasis on crunchy acidity and drinking pleasure. Character and subtlety should not be on opposing teams here. And the grape varieties? They may differ from year to year, but they always bring freshness and expressive aromas to the table. If you scan the QR code, you can play a game to guess the varieties yourself! Have fun and cheers!
»Luft & Liebe Grüner Veltliner«
The grapes for our „Luft & Liebe” (“Air & Love”) come from the Altweingarten site. Its name (“Old Vineyard”) refers to the fact that this was the first single vineyard planted in the village. This site consists of a relatively cool plateau with clay-rich loess soils. The slightly Northern aspect provides the vines with an additional cooling influence and later ripening.
After careful bunch selection in the vineyards, the juice is left to mingle with the skins for 72 hours. Fermentation takes place in stoneware, followed by a year-long ageing period with plenty of air in a small, used barrel. Unfiltered and with minimal sulphuring, the wine boasts exciting “oxidative” notes, a hint of herbs and – very important – a tremendous moreish character! Simply put: air and love!
»Zündstoff – Maischegärung «
What began as an experiment back in 2014 has since become a very successful project. The Grüner Veltliner grapes used for this wine stem from the Altweingarten site and are selected even more meticulously – to insure 120% quality fruit, so to speak. We now also have a Zündstoff Riesling whose grapes come from the heart of the Goldberg vineyard.
In October, the grapes are hand-picked, de-stemmed and fermented on the skins in a fermentation tank. The juice begins its fermentation process in a warm cellar and then finishes fermenting in a cold barn. Every day, we punch down the cap once or twice in order to mix the juice through and to avoid drying out the skins. 10 – 14 days later, we do a single gentle pressing before we let the wines mature in used 225-litres barrels for 12 months. We neither filter nor fine the wines, and only a small amount of sulphur is added. The Zündstoff made from Grüner Veltliner grapes is more on the butterscotch, spicy side, while the Zündstoff Riesling excites the palate with plenty of fruit and a razor-sharp acidity. These wines are simply dynamite…
»Furmint vom Loess«
Eisenhut is the warmest vineyard in our village. It is 100% South-facing, with burnt loess soils. The site gets its name from the ironstone which can still be found here. Furmint requires a long ripening period, which is why the Eisenhut site was practically predestined for it.
The time of harvest for Furmint depends fundamentally on the weather conditions, as this “diva” of a grape is quite prone to rot. We pick the grapes from a 100-year-old Tokay selection – we pick them late and without botrytis, and then ferment them with a small quantity of whole berries. The wine is left to mature on the full lees for 8 – 12 months, sometimes in stainless steel, sometimes in wood, whatever the vintage allows. Furmint is quite a character: it offers firm acidity, aromas of Williams pears and its typical notes of honey. Always individual, stubborn and fascinating!
Bioweingut Martin Diwald