Back in the 1980s, Martin Muthenthaler was working for the local cooperative Domäne Wachau, as his vineyards high up in the Spitzer Graben wouldn’t always produce prime fruit due to the cool winds coming from the continental plate, making physiological ripeness in his grapes the exception rather than the rule. Despite possessing the same terroir, few families would rarely bottle their own wine. So, in the early 2000s, when Martin eventually moved on from his day job, he decided that it was time for a change. Fast forward 2020, Martin is now one of only a handful of growers in the Wachau practicing organic viticulture.
In the winery, Martin Muthenthaler Spitzer Graben Grüner Veltliner is vinified using technologies that emulate ancient practices. To start with, they use a press that gently and slowly squeezes the grapes as if it were being done by foot. Then the resulting must ferments spontaneously with native yeasts in large, old 850-litre wooden barrels.