After working as an assistant winemaker for three years with Hans Nittnaus, Claus started making his own wines in 2002. Since then, he continuously has evolved how he makes wine and is working biodynamically since 2006. His skills also got him invited to join the renown "Pannobile" association of wineries in the Burgenland region already after two years in the business. He now farms 19 hectares of vineyards, which makes him one of the more significant producers of natural wine in the area.
Interestingly enough, the grapes for this come from a vineyard with all kinds of grapes, most of them red, but also about 20 percent are white grapes. With a short amount of maceration, this results in a very light juice, which is left to age in used oak barrels, after its fermentation finished in steel tanks. No sulfur was added to this wine, which means you get some proper natural flavors, including some smokiness. Its terrific juiciness comes with lots of red berries and violet flavors. Have this wine with pasta, or enjoy it for a proper dinner with some roasted meat.