Lau is slang for uncomplicated, easygoing or relaxed: the perfect name for this honest wine that’s just as at home on a picnic blanket as it is on a kitchen table with family chatter and traditional Abendbrot. Hannes uses litre bottles for the Lau line, harking back to the bottles of his grandfather’s day, while reaching for a sustainable approach that uses fewer labels, corks and bottles, and lowers freight costs. Riesling and Scheurebe were direct pressed, while the Muskateller and Sauvignon Blanc fermented on the skins for 14 days. After 8 months on the lees in wooden barrels, Lau Weiss was bottled in May — unfiltered, with a touch of sulphur just before bottling. A fresh and fruity wine with floral notes.

Rufia Tinto ’21 is 50% Rufete along with Mencía (known in Portugal as Jaen) and Touriga Nacional. The bunches are passed through a de-stemmer before resting on the skins for 7 days, followed by around 8 months on the lees and a year of ageing in stainless steel. The vines themselves are 6 ½ years old, rooted in old granitic soils and marine sediments from 500 million years ago. Hints of spices, black olives, dark red fruits and surprising tannins. Enjoy at 12-14°.

Rózsa Petsovits is a wine steeped in history. Named after Franz’s grandmother, it recalls a time when the borders lay differently and is a ‘rosé to remember’. Rózsa was born in 1921 in Horitschon, Hungary; the same year that the town became part of Austria. Just as Franz continues to work on both sides of the border, this wine mixes Syrah from Hungary with Zweigelt, Blaufränkisch and Pinot Noir from Austria. A clean, fresh and juicy wine with good grip and a dash of strawberry. Enjoy slightly chilled around 10° with fried rice, harissa and (most importantly) a generous spoon of yoghurt.