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).
The Furmint grapes are destemmed with slow pressing to allow oxygen contact with the must, followed by natural settling. With an ambient ferment in the cool cellar, and a full malolactic, the wine then spends eight months on the lees without racking. The Furmint is fermented and aged in big barrels (1,900 litres) of Austrian oak which helps to round out the acidity.
Light yet playful with subtle complexity this is a fine example of the ability of Furmint to grow on Austrian soil. Wonderful stuff.