Christoph Hoch, Kalkspitz, 2020

ime, Zesty, Flinty




Christoph Hoch


Gruner Veltliner/Zweigelt

Wine Type

Sparkling Wine




Landwein, Kremstal







Christoph started making wine at the family winery in 2009. By 2013, he had started biodynamic conversion and released his very own first vintage. Today, aided by his wife Julie-Ann and father Harald, Christoph continues to explore the region's potential and the boundaries of biodynamic farming. The vineyards of Hollenburg are dominated by a unique subsoil type called conglomerate. Essentially solidified river sediment, conglomerate was formed when the ancient Traisen river carrying Alpine chalk crashed into the Danube, compacting the chalk and the river pebbles together. Held by calcium carbonate, Christoph compares conglomerate to the chalk and limestone of Champagne, and it's no wonder that his sparklings are full of beautiful minerality and acidity. Total production averages 5,500 cases per year, 70% Grüner Veltliner and 25% Riesling and 5% other varieties, of which 75% are sparkling. His main goal is to make a wine that inspires emotion, hopefully enthusiasm for the wine itself. To do this, he wants to make wines traditionally, maximizing the terroir – this means spontaneous fermentation in wooden barrels (oak and acacia) some on the skins and some racked. All of the wine is aged in barrel (all used) and he treats each barrel as its own project.

Christoph calls this "a developed or improved version of a pét-nat;" as he also adds some "reserve wine" to the bottling. This reserve wine is a matured wine from the previous vintage, made without additions. He feels this brings in more serious and matured aromas. The final blend is 30% reserve wine and 70% current vintage. He adds this wine halfway through fermentation, directly into the barrels. The wine then finishes fermenting in bottle, pét-nat style. No SO2 added at all.

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