Alexander and Maria 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

 


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.


Ret— Back to the top

Total Bottles Produced: 3600

Age of Vines: 25 years

Yields: 30 hl/ha

Soil: Sandy soil covered by a layer of rubble

Varieties: 80% Zweigelt, 20% St. Laurent

Vinification Method: Grapes are hand harvested and fermented on the skins for about 10 days without temperature control. The grapes are then pressed and the juice goes in stainless steel tanks and acacia barrels for 14 months of elevage on the gross lees. 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 wine is bottled unfined, unfiltered and with a small addition of sulfur.


Juh— Back to the top

Juh means “Sheep” in Hungarian, named for the “sheep hill” vineyard site these grapes come from.

Total Bottles Produced: 2100

Age of Vines: 85 years

Yields: 30 hl/ha

Soil: Clay

Varieties: Gemischter Satz field blend of Gruner Veltliner, Brauner Veltliner, Weissburgunder, Welschriesling, Sauuvignon Blanc, Traminer, Muskat, Neuburger and more.

Vinification Method: Grapes are hand harvested and whole bunches go into the screw press. The wine ferments without additives and without temperature control in fiberglass tanks. The wine matures on the gross lees for about 6 months. It is bottled unfined, unfiltered, and with an addition of 10 milligrams of sulfur.


Rosza— Back to the top

Rosza means “pink” in Hungarian.

Total Bottles Produced: 6000

Age of Vines: 25 years

Yields: 30 hl/ha

Soil: A blend of all the vineyards Koppitsch works with (clay, sand, limestone)

Varieties: 40% Zweigelt, 40% Blaufrankisch, 10% St. Laurent, 5% Pinot Noir, 5% Syrah

Vinification Method: Grapes are hand harvested and whole bunches go into the screw press. The wine ferments without additives and without temperature control in fiberglass and stainless steel tanks. All 5 grapes are cofermented and the wine matures on the gross lees for about 6 months. It is bottled unfined, unfiltered, and with an addition of 15 milligrams of sulfur.


Pretty Nuts Pet-Nat— Back to the top

Starting in 2018, the Pretty Nuts Pet-Nat will come with 4 different labels to represent the 4 seasons. Collect them all!

Total Bottles Produced: 2500

Age of Vines: 15-20 years

Yields: 30 hl/ha

Varieties: 50% Blaufrankisch/ 50% Syrah

Vinification Method: Grapes are hand harvested and whole bunches go into the screw press. The wine ferments without additives and without temperature control in fiberglass tanks. At the right time during fermentation the wine is moved to the bottle to finish fermentation in the bottle as a rosé pet-nat. During the first warm days of spring when the nights are very cold, they put the bottles outside and then disgorge them all, by hand. Zero sulfur added.


Perspektive Weiss— Back to the top

Soil Type: Limestone

Age of Vines: 15-20 years

Yields: 30 hl/ha

Varieties: Chardonnay and Weissburgunder

Vinification Method: Grapes are hand harvested and destemmed. They leave the wine unpressed for a few hours and then press the juice into old barrels. The wine ferments on the gross lees with zero additives. The wine matures in barrel for one year, after which it is bottled unfined, unfiltered, and with a small addition of sulfur. 


Perspektive Rot— Back to the top

Soil Type: Limestone

Age of Vines: 15-20 years

Yields: 30 hl/ha

Varieties: 50% Blaufrankisch/ 50% St. Laurent

Vinification Method: Grapes are hand harvested and destemmed. They leave the wine unpressed for a few hours and then press the juice into old barrels. The wine ferments on the gross lees in contact with the skins for about 2 weeks with zero additives. The wine matures in barrel for two years, after which it is bottled unfined, unfiltered, and with a small addition of sulfur. 


Perspektive Vintage— Back to the top

Soil Type: Limestone

Age of Vines: 15-20 years

Yields: 30 hl/ha

Varieties: Gruner Veltliner and Weissburgunder

Vinification Method: Grapes are hand harvested and destemmed. They leave the wine unpressed for a few hours and then press the juice into old barrels. The wine ferments on the gross lees with zero additives. The wine matures in barrel for two years, after which it is bottled unfined, unfiltered, and with a small addition of sulfur. 


Touch— Back to the top

Soil Type: Limestone

Age of Vines: 15-20 years

Yields: 30 hl/ha

Varieties: Welchriesling and Gemischter Satz

Vinification Method: Grapes are hand harvested and destemmed. They leave the wine unpressed for a few hours and then press the juice into old barrels. The wine ferments on the gross lees in contact with the skins for about 2 weeks with zero additives. The wine matures in barrel for one year, after which it is bottled unfined and unfiltered. It is normally bottled with zero sulfur added, but they may add a little depending on the vintage.