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35% Chardonnay, 30% Pinot Blanc, 10% Welschriesling, 10% Grüner Veltliner, 5% Neuburger, 5% Muskat Ottonel, 2,5% Pinot Gris, 2,5% Roter Traminer
Between the Parndofer Platte (Parndorfer Plain) on the east side of the Neusiedlersee (Lake Neusiedl) and of the Leithaberg (Leitha Mountains) on the west side, we find completely different climatic conditions. Warm Pannonia air masses dominate the vicinity of the winery in Gols and the escarpment of the Parndorfer Platte (Parndorfer Plain) just behind it. Despite this, there are significant differences: the sun drenched vineyard slopes are often windless, while the rows of vines on the plateau of the Parndorfer Platte (Parndorfer Plain) just a few metres above are quite wind- exposed. What they share is a generally hot climate that is manifested in powerful, concentrated wines.
There is hardly another terroir in Burgenland that can express the varietal character of Blaufränkisch with such precision – vibrant acidity, abundant tannins, and clearly defined aromas benefit from the firm tautness that stems from the calcareous soil and the cool climate. The same preconditions also exist for our white wine varieties that we grow predominantly on the Leithaberg (Leitha Mountains) slopes: Neuburger Grauer Burgunder (Pinot Gris), Roter Traminer (local type of Gewürztraminer), Weissburgunder (Pinot Blanc) and basically also Chardonnay are historically typical varieties for Burgenland that have been vinified for generations all around the Neusiedlersee (Lake Neusiedl). Zweigelt, St. Laurent and Pinot Noir remain cable of speaking for themselves both as varietal wines as well as in our Pannobile blend. The fine-boned character of the Leithaberg (Leitha Mountains) and the power of the Gols sites provide additional dimensions.
The “naked white” is sourced from both sides of the Neusiedler See (Lake Neusiedl). On the west side, vines are rooted in the limestone and schist of the Leithaberg (Leitha Mountains) slopes – on the east side of the lake vines in the gravelly Parndorfer Platte (Parndorfer Plain) and humus-rich Heideboden.
The reasons for biodynamic cultivation of our vineyards are quite diverse and are based on principles of ethics and quality. The effort and expense is immense, but so is the satisfaction it provides. Complete abstinence from pesticides and the successive conversion to biodynamic viticulture began in 2006. Biodynamic viticulture was our final step towards preventative cultivation based on the use of natural preparations. Together with 15 befriended vintners we founded the respekt association that is also committed to the principles of biodynamic cultivation.
The term “natural wine” may be omnipresent, but it is not clearly defined. For us it simply means biodynamic viticulture and rigorous abstinence in the cellar. We respect our soil and our vines and rely on wild yeasts, spontaneous fermentation, maceration on the skins, maturation in wooden barrels, long lees contact, and the factor of time. Neuburger, Grauer Burgunder (Pinot Gris) and Roter Traminer (special type of Gewürztraminer) are each fermented on the skins. These varieties thus gain tannin structure and subsequently vitality; the spectrum of aroma shifts slightly and preconceived expectations of varietal typicity gain a new dimension. White wines that ferment on the skins break the boundaries of stereotypical conventions; they coax hidden qualities to the fore and lend grape varieties a harmony that would have been impossible to achieve in conventionally produced versions.