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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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Zöldveltelini (Gruner Veltliner)
Unfined/Unfiltered/24 hours on skins

Peter Weiss

Peter Wetzer


Peter Wetzer grew up in a winemaking family, and while he studied the world of wine he came to realize he vastly preferred the wines that were made more naturally. In 2007 he purchased five different vineyards around the town of Sopron, in the northwest part of Hungary. Sopron was formerly the capital of Burgenland, so it is not surprising that the Kékfrankos (Blaufränkisch) variety is so commonly found here. Peter works Kékfrankos on five different vineyard sites comprising 2.5 hectares and additionally has 1 hectare of furmint vines he planted himself near the Ság volcano, and another hectare of vines from a few different varieties like Pinot Noir. He works to have very healthy soil, with natural biodiversity, and minimum spraying with copper sulfate and a nettle tincture he makes. He believes in minimal intervention in the vines, never tilling the soil or trimming the leaves. All grapes are hand-harvested, and the vineyards are all fermented separately.

Vineyard: Rothe Peter vineyard in Kogl, Sopron region. 0.8ha planted in 1973 and managed organically. Rocky soil with mica schist and quartz

Making of: the grapes are hand-harvested and manually selected. Gently crushed and basket-pressed after 24 hours on skins, wild fermented partly in a 500-liter barrel and partly in stainless steel tank (50-50) till February. Aging in the same vessel, racked in May, bottled by gravity in July. No fining or filtration.

-Jenny & Francois

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