Ponzichter is the old nickname for German speaking winemakers in West Hungary (the old name for Burgenland) who would plant beans between the vines and as such where nicknamed 'BeanGrowers' by their fellow Hungarian companions. The wine was fermented naturally, with some whole berries included in the ferment to introduce just a touch of carbonic fermentation. The wine was aged for 18 months in 40-year-old oak casks. Bottled unfined, unfiltered and with just a tiny touch of sulphur. Juicy, juicy, juicy.
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.