Heinrich Naked White 2019 Burgenland

£17.99 £14.99 Incl. tax
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Lemon yellow in colour and slightly cloudy as the wine is bottled without filtration. Aromas of green apple, rose and nutmeg. Fresh with a chalky minerality.

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Chardonnay 68%; Weissburgunder 10%; Welschriesling 7%; Neuburger 7%; Muskat Ottonel 5%; Grüner Veltliner 3%

Grapes are sourced from vineyards on the shores of Lake Neusiedl, 70 kms south east of Vienna. The vineyards have two distinct micro climates. on the west side of the lake the ground slopes up to the Leitha Mountains. Soils are limestone and schist. The days are warm and sunny and the nights cool. On the east side is the start of the Parndorfer Plains. Soils are gravel and the temperature fluctuates a lot less because of the moderating influence of the lake.

Biodynamic practices and manual labour are used in the vineyard. Shrubs and fruit trees are planted amongst the vines to encourage insects and animals that will naturally control vineyard pests.

Grapes are picked by hand before being crushed as whole bunches and macerated overnight. The pressed juice is fermented with natural yeasts in stainless steel. The wine is transferred to neutral oak casks for malolactic fermentation and aging on the lees for 14 months. The wine is bottled without filtration or the addition of sulphur. 

Gernot and Heike Heinrich firmly believe that wines should reflect their origins. They began running the family business in 1985. Like most producers in the area at that time, they produced simple white wines. The Heinrichs began to diversify their vineyards, planting local varieties such as Blaufränkisch, Zweigelt and St Laurent which also enabled them to produce high quality red wines. They also introduced biodynamic principles, becoming founding members of Respekt, the Austrian biodynamic certification body.

In the winery they practice minimal intervention and allow their wines time to evolve and demonstrate their character. Most wines have been produced with prolonged maceration on the skins. All fermentation is with natural yeasts. Wines are aged on the lees in neutral oak barrels. The processes are monitored closely, but without external influence.


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