After Stefanie had stints at Domaine Matassa with Tom Lubbe and at Tom Shobrook in Australia, she joined forces with her sister Susanne. They slowly made their own wines at their parents' winery, which they started in 1988 in the village of Gols at Neusiedlersee. They asked their parents to pick the vineyards they liked the most and now make a growing amount of natural wines under the rennersistas label. Together they farm around 12 hectares and just recently transitioned all the vineyards from organic to biodynamic practices.
As some batches of their Waiting for Tom rose turned out too dark, they used the wine to create a new red wine. And it is a very glittery wine if you ask me. The grapes were handpicked in late August and early September. Each individual variety spent between eight days and two weeks with their skins. For some extra crunch, 15 percent were pressed as whole bunches. All of the grapes spent eight months in used barriques (225 liters) and huge foudre (3000 liters). With all the glitter you might be thinking where is the disco, and we can tell you it's right in front of you, and you should have it chilled with PIZZA!