OUR WINES
Finca Obskura
In 2024, we took over a beautiful vineyard in Neustift am Walde. 40-year-old Grüner Veltliner vines on Mitterberg, lovingly cultivated organically by us.
Vintage 2024
Grüner Veltliner CONTACT
This Grüner Veltliner is spontaneously fermented and matured in small, used oak barrels. It has been on full lees since September with 24 hours of skin contact.
GRÜNER VELTLINER PET NAT
Okupas
With our Okupas wines, we want to clearly communicate which grapes are cultivated by us and which are purchased. Buying grapes allows us to experiment with new directions in vinification each year.
Vintage 2024
Blaufränkisch
A new vintage of our Blaufränkisch Red Maceration from Römerberg – this time with 10 days of cold maceration and skin contact, along with a small batch of Blaufränkisch Fizz.
Pinot Gris – Ried Tatschler Burgenland
Beautiful organic grapes from Burgenland! 10 days of macération carbonique and aging in used oak barrels.
Pet Nat – Pinot & Cabernet Sauvignon
Once again, grapes from Baden at the foot of Römerberg. A new vintage, this time with 24 hours of skin contact for more structure.
Vintage 2023
Blaufränkisch Red Maceration
We harvest excellent Blaufränkisch grapes from Römerberg in Baden. The grapes were partially foot-crushed, with 50% whole bunch (whole, unstemmed grapes), and then cold macerated for six days in closed vessels as macération carbonique.
After that, they were gently pressed directly and aged for a year in used wooden barrels. Minimal sulfiting took place after racking off the lees after eight months, and again before bottling. Bottled with a bit of fine lees, naturally unfiltered.
Pet Nat – Pinot Noir and Cabernet Sauvignon
Grapes from Baden, this time from the foot of Römerberg. Pinot Noir and Cabernet Sauvignon grow together in a small vineyard – planted by the grandfather. Directly pressed, spontaneously fermented, with no additives (0/0).
Pet Nat – St. Laurent
St. Laurent from the beautiful gardens in Strebersdorf. Due to hail two weeks before harvest and difficult fermentation conditions, this sparkling wine became a real troublemaker. 50% directly pressed and 50% spontaneously fermented on the skins for 24 hours. No additives – safety second!
