Initially, Claus made wine with his dad as a hobby, but after working as an assistant winemaker for three years with Hans Nittnaus, Claus started making his own wines in 2000. Since then, he has continuously evolved how he makes wine and is working biodynamically since 2006. His skills also got him invited to join the renowned "Pannobile" association of wineries in the Burgenland region already after two years in the business. He now farms 19 hectares of vineyards distributed all over the Burgenland region, which makes him one of the more significant producers of natural wine in the area.
This light orange wine has gotten less skin contact over the years and is now down to four days. Parts were macerated as bunches with the stems, and the bigger part went through a quick carbonic maceration in steel tanks. After the four days, everything is pressed and fermented for about two weeks in big oak barrels. Aging happens with a mix of oak barrels and amphorae for another eight months. The result smells like dried fruit and pear, while it tastes like a herbal ripe apple tart with some sea salt on top. Try it with your favorite Asian food or simply with some good old cheese.