Franz Weninger, Rozsa Pestovits, 2020

Lip Smacking, Rhubarb, Sour Cherry

The grapes were hand harvested and the wine fermented naturally, spending ten days in large wooden fermenters, after which it was aged for eight months on the lees. Bottled unfiltered and without sulphur. 

Notes on the producer

Franz Weninger insists on expressing the different soil types found throughout Burgenland. To do this most effectively it is vitally important to encourage biodiversity, and to work organically and also biodynamically, so that the vineyards can realise their maximum potential. All vineyard work is adapted to the plant with respect to the rhythm of the seasons and the moon. Protecting the natural balance in the vineyard, with the aid of biodynamic preparations and the use of homeopathic teas, enables the Weninger to harvest healthy and vibrant grapes. (The horsetail and nettle are collected in the immediate surroundings of the vineyards). This is a progressive and dynamic winery and the wines are always great.