We are open for dine-in Fri-Sun from 5p-10p. Walk-ins always welcome. On Wed/Thu we operate as a natural wine bottleshop- no food service those days.

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Our wine prices reflect taxes and fees inflicted on us by the PLCB, which are substantially more damaging than any neighboring state's policies—it's our intention to price everything as affordably as we can within this system. PLCB sucks.

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Riesling, Grüner Veltliner, Pinot Blanc, Gelber Muskateller, Donauriesling and Johanniter

Weingut Jurtschitsch in Langenlois, of Kamptal in Austria, dates back to the 17th century- it’s among the oldest wineries in Kamptal. Previously owned and operated by the brothers Edwin, Karl, and Paul, but now under the guidance of Alwin Jurtschitsch and Stefanie Hasselbach.

The inspiration for their winemaking comes from the classic styles of the region, like the wines their grandparents made- wines of acidity/ripe fruit. Farming organically is necessary to take proper care of the vines and sustain healthy soil, which would in turn lead to the best possible wine they could make. Ever curious, they turned soil in Austria, studied in Germany, harvested in France, gaining as much knowledge as they could.

Alwin and Stefanie prioritize protecting biodiversity in the vineyard, stabilizing the entire system with an abundance of life within it. Among the vines are fruit trees, grass, garlic, insects, and wildflowers. They have a deep understanding of running a family winery – they are the fourth generation, each generation offering something new, the ideal being a mixture of tradition and feeling.

Alwin tells a story about tasting his father’s favorite bottle he ever made- a Riesling from 1969- and upon hearing how it was made, naturally- no temperature control, spontaneous fermentation, no intervention- he knew he was on the right path. He’d traveled, studied, learned all he could, ultimately believing, “it’s not about technique- it’s about personality, it’s about feeling.” He stresses learning to be a good farmer, relaxing in the cellar, to see “the silent voice of terroir in the wines.”

The making of our Mon Blanc
A mélange of Riesling, Grüner Veltliner, Pinot Blanc, Gelber Muskateller, Donauriesling and Johanniter grapes. The grapes were fermented together in a large wooden fermentation barrel and left for two weeks on the skins. Afterwards, only the free-flowing wine was used and stored in large neutral wooden barrels for further maturation. In spring the wine was bottled without any filtration or fining.

Fermentation with a combination of berries results in a unique and exciting white wine from the typical white wine varieties of the region. An idea, a thought in search of the diversity of taste of wine.

-From the Producer


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