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. 

The Koppitsch wines have shifted in recent vintages, from what was previously a focus on single varietal bottlings, to what is now a focus on their various soil types:

SEEFELD: sandy soil – HOMOK  + ROSZA + PERSPEKTIVE VINTAGE + PRETTY NɅTS- Grüner Veltliner, Weissburgunder, Sauvignon Blanc, Pinot Noir

NEUBERG: limestone + schist – ROSZA + PERSPEKTIVE WEISS + PERSPEKTIVE ROT + TOUCH + PRETTY NɅTS+ AEON – Chardonnay, Blaufränkisch, St. Laurent, Syrah, Welschriesling, Weissburgunder

PRÄDIUM + HUTWEIDE: gravel  – RÉT + ROSZA + PRETTY NUTS + AEON – Zweigelt, St. Laurent

SCHAFBÜHL: clay soil – JUH + TOUCH – Gemischter Satz white

And their labels have changed to bring an element of these soil types to the fore. 

Since we began working with Alex and Maria’s wines, the expressiveness of terroir and their quality have undergone a meteoric rise. We liked the wines a lot in the beginning, but honestly have been shocked by how much better they get each time we visit and taste the new bottlings. We’re very excited to be working with them, and to see how their wines develop even more in the coming years!

www.weingut-koppitsch.at


Homok — Back to the top

“Homok” means “sand” in Hungarian, symbolizing both the type of soil that this wine is born from and the important historical role of Hungarian culture in this border region.

Total Bottles Produced: 10,000

Vineyard: Seefeld. A flat, dry and very windy 1.74ha plot in the west of Neusiedl am See, the last bits of solid land before the marshes of the lake. This location means that the grapes grow very intense aromas. Vines planted between 1978 and 2018.

Grapes: the 2020 vintage is roughly 40% Grüner Veltliner, 40% Weissburgunder, 20% Sauvignon Blanc 

Cellar: all grapes are hand-picked and processed as whole bunches in the old
screw press. No additives, no temperature control at any stage of winemaking. Juice goes straight into stainless steel + large acacia + oak barrels (2000L) + fiberglass tanks. All vats are racked once before the spontaneous fermentation kicks in. All 3 varietals (Grüner + Weissburgunder + Sauvignon Blanc) were mostly co-fermented. Everything aged on gross lees for 6 months without any additives. Bottled in February without fining or filtration.

Personality: easy breezy with nice energy coming from the old vines. The holiday feel depicted on the label (imagine standing at the vineyard site & looking at the lake) continues inside the bottle as well – think sun, mango, citrus, and careless fun.


Rét— Back to the top

Rét translates from Hungarian as GRASSLAND or FIELD. The land, where these grapes grow used to be a pasture for feeding the livestock of the village.

Vineyard: Hutweide and Prädium plots on top of the Wagram-Plateau. Mostly sandy soil underneath a very thick layer of gravel, alluvial soil from the
ancient Danube river. Healthy but poor and very dry and early-ripening. Grapes love it here. Planted 1988 – 2002, a total surface of 1.86 hectares.  

Grapes: 80% Zweigelt, 20% St. Laurent

Making of: The grapes are hand-harvested, destemmed, and fermented naturally on skins for 6 days. Pressed into stainless steel (Zweigelt + St.Laurent) and large acacia vats (Zweigelt), where they matured on gross lees for 9 months without any additives, without fining and without filtration, or temperature control. Blended together shortly before bottling. Bottled unfiltered with a little SO2 addition.

Personality: a joyful celebration of Austrian red varietals and bright light style of red wines – fruity and spicy with great drinkability.


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: 11,000

Vineyard: a blend of all family plots in Neusiedl am See (clay, sand, limestone), a total of 2.5ha planted between 1988 and 2003.

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

Cellar: all grapes are hand-picked and processed as whole bunches in the old
screw press. No additives, no temperature control at any stage of winemaking. Juice goes straight into stainless steel and fiberglass tanks. Racking before natural fermentation kicks in. All 5 components of ROSZA were mostly co-fermented and matured together on gross lees for 6 months without any additives, without fining, and without filtration. Bottled in February, completely without sulfites. 

Personality: juicy fruity pink goodness! You’ll understand the need for a sun lounge chair (on the label and in your life) right after the first sip.


Pretty Nuts Pet-Nat— Back to the top

Maria&Alex on this wine: “This wine is a joyful result of so many different factors: the ripeness of each red variety, the speed of fermentation, if there’s space available in the winery for manual bottling, the weather… as there’s no control over the fermentation process, we need to be ready for PRETTY [nʌts] 24/7, to start bottling at the right point. But we love our PRETTY [nʌts] so much that it is worth every tense moment we share.”

Pretty Nuts Pet-Nat comes with 4 different labels to represent the 4 seasons, mix-matched in the cartons. Collect them all!

Total Bottles Produced: 3,000

Vineyard: Neuberg. 0.68ha of limestone and schist, planted between 2000 and 2003

Grapes: 50% Blaufrankisch, 50% Syrah

Cellar: all grapes are hand-picked and processed as whole bunches in the old screw press. No additives, no temperature control at any stage of winemaking. Juice goes straight into fiberglass tanks, racked before natural fermentation kicks in. At the right point during fermentation, the wild juice by hand by the entire family. During the first warm days of spring, when the nights are still freezing, the bottles are put into the backyard for cooling and manually disgorged by Alex, filled up and resealed. No sulfur added. 

Personality: very merry cherry. “PetNat is a very appealing and super fun drink, with bubbles that can drive you crazy (positively – this explains the name), suitable at any time of the year, not only in summer,” says Maria about this wine, and we couldn’t agree more. ONE JUICE FOR ALL THE SEASONS FTW! 


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.