1. What makes Wiederstein wines special?

Bio dynamic production, sustainable and intuitive winemaking with long expertise, pure interpretation of terroir, variety and vintage. Wine is telling stories and nature is the biggest source of creativity on our planet – so that’s why working with grapes is my expression of understanding nature and art.

  1. Are Wiederstein wines organic or natural?

My products are “Organic wine” and “natural wine from Carnuntum, Austria”; I farm biodynamic and my winery has BIO certification, proofed by Lacon. Only natural yeasts, and spontaneous malolactic fermentation, unfiltered when wines are completely dry and have malolactic fermentation completed. Sulphites added in the minimum possible amount

  1. Where are the Wiederstein vineyards located?

All vineyards are located around Göttlesbrunn. This village is 20 minutes from the Viennese border, 30 minutes from Bratislava and 20 minutes away from Hungarian border. Situated in the very east of Austria, lower Austria and Region is called Carnuntum – because 2000 years ago romans brought wine and vine to our region. Our sights were called: Altenberg, Kräften, Rosenberg, Schüttenberg, Holzweg, Hagelsberg and Haidacker. Deepgrounded and very chalky soils (loess), sometimes with gravel stones on top layers. We have continental climate, especially called Pannonian climate. With an annual precipitation around 400 to 500 Liters per square meter and with ca. 2300 hours of sunshine we belong to the sunniest regions in Austria

  1. Which grape varieties does Wiederstein focus on?

local & rare varieties: Harslevelü (Lindenblättriger), Brauner Veltliner (type of Roter Veltliner), Gelber Muskateller

typical varieties: Grüner Veltliner (own selection from old vines), Rheinriesling, Zweigelt (Rotburger), Merlot, Blaufränkisch, Pinot Noir (Blauer Burgunder – Dijon 777 and Dijon 943)

  1. How are Wiederstein wines made?

Selective picking by hand or preselection by hand if machine harvest is necessary to bring in before temperatures rise too high if harvest is during heat wave. To be sustainable in energy, because cooling needs a big energy impact – this we can avoid with picking early in the morning when night temperature is lower. Natural yeast – we selected our own yeast after a very good result of a wine. From this spontaneous fermented wine, we selected the indigenous yeast and store our own selection in the freezer until we reactivate it in next season. Destemming most of the grapes, sometimes we do whole punch pressing and also adding whole clusters to the redwine fermentation. Basic reds were fermented in steel fermenters and gentle flooding, we don’t heat during fermentation, but we cover the surface with carbon dioxide to avoid oxidation until fermentation starts. Maceration carbonique used by Zweigelt. Fermentation temperature is between 17 and 25 degrees. Reds in the open fermentor were foot stomped. Red wine mash is never pumped only shovelled by hand. Soft pressing with a maximum of 1,2 bar. Wine was stored in oak barrels (225 to 900 litres) or stainless steel tanks. Malolactic fermentation is done spontaneously. Unfiltered storage and unfiltered bottling. Only wines that have naturally residual sugar or not finished malolactic fermentation will be filtered before bottling. No additions except sulfites in the smallest possible amount to protect wines from oxidation and volatile acidity.