The siblings Mathias, Viktoria, and Leonhard, took over the winery from their parents 8 years ago. Until then, the winery was only a hobby to make wine for themselves and the people in the area. The three hectares were always farmed organically and are now being transformed to bio-dynamic. All the children went to different schools for winemaking and did internships abroad. Once they came back, they started to turn the winery into a full-time project. Being so close to Vienna, they were influenced by the natural wine scene and have started their own line called “In Natura.” They try to intervene only minimally to create their own authentic version of a wine.
With the harvest end of September, the Grüner Veltliner grapes macerate for two days when the Scheurebe is added and continues for three weeks on the skins. Next, the juice is pressed with a vertical press and ferments for another seven months in 500-liter wooden barrels. Finally, with a tiny bit of Sulphur, the wine is bottled and ready for drinking. The unusual Scheurebe adds some wild exotic fruit character to the spicy Grüner Veltliner. It’s dominated by grapefruit, some green tea, and a good amount of wildflowers. Its salty acidity makes it a perfect match with more robust flavors like Indian food or simply cheese.