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Grapes are selected from vineyards across the estate, with the fruit reflecting the geographical and climate variations around Lake Neusied: from gravelly soils on the climate moderated eastern plain to limestone schist soils in the foothills of the Leitha Mountains where there is much greater diurnal variation.
Grapes are harvested by hand and crushed before fermentation in stainless steel tanks and wooden vats, using natural yeasts. At the end of fermentation, the wine is left to macerate on the skins for a further two weeks. The wine is aged for 13 months in old wooden vats and oak barrels. The wine is bottled without filtration and with minimal 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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