Our family has been making natural wine for more than 500 years and now it is our turn to continue with this tradition. Alex‘ father taught him everything which he was taught by his father – the knowledge about making ensouled natural wine.
We took in the grapes, destemmed, and fermented them naturally on skins for 10 days. no additives. no temperature control. Then we pressed them and pumped the juice into stainless steel (Zweigelt + St.Laurent) and large acacia (Zweigelt) The wines matured on gross lees for 14 months without any additives, without fining and without filtration. No air-condition in the cellar. Blended together shortly before bottling without any additives. At bottling we added 5mg of sulfur. unfiltered.
-From the Producer
Alexander and Maria Koppitsch began making wine in Burgenland in 2011. They took over their parents 5.5-hectare winery and moved from selling their grapes into making their own wine. The vineyards are in the Neusiedl am See, a small village situated at the shores of the Neusidl Lake and on the eastern end of the Leitha Mountains which feature soft, rolling hills of mostly limestone soil. Like his father and grandfather before him, Alex does not believe in introducing any additives into the grapes or the wine. They use Rudolf Steiner’s biodynamic principles to cultivate their grapes, and pride themselves on performing every aspect of the vineyard management and the winemaking by hand, on a very small scale.
-Jenny & Francois