Alexander Koppitsch

Alexander and Maria Koppitsch began making wine in Burgenland in 2011. They took over their parents 5.5-hectare winery and moved from selling their grapes into making their own wine. The vineyards are in the Neusiedl am See, a small village situated at the shores of the Neusidl Lake and on the eastern end of the Leitha Mountains which feature soft, rolling hills of mostly limestone soil. Like his father and grandfather before him, Alex does not believe in introducing any additives into the grapes or the wine. They use Rudolf Steiner’s biodynamic principles to cultivate their grapes, and pride themselves on performing every aspect of the vineyard management and the winemaking by hand, on a very small scale. They make two distinct lines of wine, the Authentisch wines, which are more forthright and easy to drink, that receive a light filtering and a small addition of sulfur, as well as the more complex wines in the Unfiltered line, which take longer to ferment and have zero addition of sulfur. 

www.weingut-koppitsch.at

Weissburgunder Authentisch — Back to the top

Total Bottles Produced: 2000

Size of Vineyard: .6 hectares

Age of Vines: 30 years

Yields: 50 hl/ha

Soil: Sand, gravel and limestone

Varieties: Weissburgunder (Pinot Blanc)

Vinification Method: Grapes are hand harvested and left as whole bunches. The grapes are pressed after a couple of hours on the skins, and the juice ferments in a 3000-liter stainless steel tank for about 14 days without temperature control, where they are left sitting outside in the yard with only wild yeast. The wine is then aged in the same tank for about 8 months. The wine is lightly filtered and has a small addition of sulfur at bottling.


Weissburgunder Unfiltered — Back to the top

Weissburgunder Unfiltered tech sheet

Total Bottles Produced: 500

Size of Vineyard: .2 hectares

Age of Vines: 15 years

Yields: 20 hl/ha

Soil: Limestone

Varieties: Weissburgunder (Pinot Blanc)

Vinification Method: Grapes are hand harvested and left as whole bunches. The grapes are pressed after a couple of days on the skins, and the juice ferments slowly in a 225-liter 8 year-old-barrels for as long as 10 months with no temperature control, where they are left sitting outside in the yard with only wild yeast. Battonage is performed on the wine about once a month. The wine is unfiltered and unfined and has zero added sulfur.


Pinot Noir Unfiltered — Back to the top

Pinot Noir Unfiltered tech sheet

Total Bottles Produced: 600

Size of Vineyard: .36 hectares

Age of Vines: 40 years

Yields: 12 hl/ha

Soil: Sand and gravel

Varieties: Pinot Noir

Vinification Method: Grapes are hand harvested and partially destemmed, which is all done manually. They ferment in large  2000-liter oak and acacia barrels for about 20 days without temperature control, where they are left control sitting outside in the yard. The grapes are fermented traditionally with occasional pigeage and wild yeast only. The wine then ages in the same large barrels for 1-2 years. Finally, the wine is left to age again in 225-liter 6-year-old oak barrels for about 2 years. The wine is unfined and unfiltered and has zero sulfur added. 


Rot #7 Authentisch — Back to the top

Rot #7 Authentisch tech sheet

Total Bottles Produced: 2000

Size of Vineyard: .4 hectares

Age of Vines: 30 years

Yields: 30 hl/ha

Soil: Limestone

Varieties: 55% Zweigelt – 20 % Blaufränkisch – 20% St. Laurent – 5% Syrah

Vinification Method: Grapes are hand harvested and partially destemmed, which is all done manually. They ferment in large 2000-liter oak and acacia barrels for 20 days without temperature control, where they are left sitting outside in the yard. The grapes are fermented traditionally with occasional pigeage and wild yeast only. The wine then ages in the same large barrels for 1-2 years. The wine is lightly filtered and has a small addition of sulfur at bottling.


Blaufrankisch Unfiltered — Back to the top

Blaufränkisch Unfiltered tech sheet

Total Bottles Produced: 800

Size of Vineyard: .4 hectares

Age of Vines: 20 years

Yields: 50 hl/ha

Soil: Limestone

Varieties: Blaufrankisch

Vinification Method: Grapes are hand harvested and partially destemmed, which is all done manually. They ferment in stainless steel tanks for about 20 days without temperature control, where they are left sitting outside in the yard. The grapes are fermented traditionally with occasional pigeage and wild yeast only. The wine is then aged in 225-liter 6-year-old oak barrels for about 2 years. The wine is unfined and unfiltered and has zero sulfur added. 


Rosé Authentisch — Back to the top

Total Bottles Produced: 3000

Age of Vines: 20 years

Yields: 30 hl/ha

Soil: Limestone and clay

Varieties: 50% Zweigelt, 35% Blaufränkisch, 15% St. Laurent

Vinification Method: Grapes are hand harvested and left as whole bunches. The bunches are direct pressed and the juice ferments in large stainless steel tanks for about 10 days with wild yeasts. The wine is unfiltered and has zero sulfur added.


Grüner Veltliner Authentisch — Back to the top

Total Bottles Produced: 3500

Size of Vineyard: .5 hectares

Age of Vines: 28 years

Yields: 50 hl/ha

Soil: Sand and Limestone

Vinification Method: Grapes are hand harvested and destemmed. The wine is fermented in a 3000 liter stainless steel tank with 2-3 hours of skin contact. The tank is outside in the yard with zero temperature control. The wine spends 7 months in a 2000 liter wooden tank for elevage and it is then bottled unfiltered with zero sulfur added.


Gemischter Satz Maischevergoren — Back to the top

Total Bottles Produced: 1000

Size of Vineyard: .45 hectares

Age of Vines: 84 years

Yields: 30 hl/ha

Soil: Limestone and clay

Varieties:  Gruner Veltliner, Weissburgunder, Sauvignon Blanc, Welchriesling, Traminer, Muscat, Neuburger, Brauner Veltliner 

Vinification Method: Grapes are hand harvested and destemmed, withe 30% of the stems added back in.  The wine ferments with the skins for about 14 days in a 1000 liter stainless steel tank.  The wine then ages in 225 liter 10-year old wooden barrels for about 1 year. The wine is unfiltered and bottled with zero sulfur added.


Zweigelt Pet Nat — Back to the top

Total Bottles Produced: 190

Size of Vineyard: .5 hectares

Age of Vines: 16 years

Yields: 30 hl/ha

Soil: Limestone

Varieties:  Zweigelt

Vinification Method: Grapes are hand harvested and left as whole bunches. The bunches are direct pressed and the juice ferments in large stainless steel tanks for about 10 days with wild yeasts. Before fermentation is complete the wine is transferred to bottle to finish as a pet nat rose for about 8 months. The wine is unfiltered and has zero sulfur added.


Blaufrankisch Pet Nat — Back to the top

Total Bottles Produced: 190

Size of Vineyard: .5 hectares

Age of Vines: 16 years

Yields: 30 hl/ha

Soil: Limestone

Varieties:  Blaufrankisch

Vinification Method: Grapes are hand harvested and left as whole bunches. The bunches are direct pressed and the juice ferments in large stainless steel tanks for about 10 days with wild yeasts. Before fermentation is complete the wine is transferred to bottle to finish as a pet nat rose for about 8 months. The wine is unfiltered and has zero sulfur added.


Homok — Back to the top

Total Bottles Produced: 3600

Size of Vineyard: .9 hectares

Age of Vines: 25 years

Yields: 30 hl/ha

Soil: Limestone bedrock, sandy topsoil

Varieties: Grüner Veltliner, 60% Sauvignon Blanc, 30% Weissburgunder 10%

Vinification Method: Grapes are hand harvested whole bunches are placed in the tank. The Gruner Veltliner ferments in a large acacia barrel, the Sauvignon in stainless steel, and the Weissburgunder in fiberglass tank. The skins remain in contact with the juice for about 4 hours after which time the bunches are direct pressed, and fermentation lasts about 7 days. The wines rest in the fermentation tank for about 9 months and then the wines are blended and bottled, unfined, unfiltered and with zero sulfur added.