Christian Tschida

Christian Tschida (pronounced like cheetah) has the great fortune to cultivate 10-hectares of old vines that have been with his family for 4 generations, since the 19th century. The winery is located in the Neusiedler See part of Burgenland, the eastern most point of Austria, more traditionally known for red and sweet wine production. The vineyards consist of sandy gravel, schist and limestone, which all enjoy a moderating influence from the extremely large and nearby Lake Neusiedler. Christian takes a hands-off approach to winemaking, where the wines spend a great deal of time in barrel in contact with oxygen, some for as many as 5 years before bottling. He says the key to all his wines is the vertical basket press he uses. This tool is like a modern re-imagining of an old manual screw press. Christian says he uses very light pressure when he presses, comparable to the amount of pressure a hand shake would exert. By doing this he extracts only the best juice from the grapes. He then returns the must and remaining juice to the vines, in a special preparation he makes to aid the health of the vineyard. Christian ferments all of his wines in closed top tanks that sit outside in the shade, in which the grapes are foot stomped. After which the juice is moved inside to barrel for aging, where many of the wines receive no addition of sulfur, except for some of the reds, which Christian feels would benefit from a small dose of sulfur at bottling. The wines are never racked, and everything is bottled by hand to preserve the freshness of the wine and leave a little residual carbon dioxide to aid preservation.

Himmel auf Erden Weiss — Back to the top

Einzelnutzen_2015 Kopie

Himmel auf Erden Weiss tech sheet

Varietals: Weissburgunder & Scheurebe

Vinification Method: Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.

 

 


Himmel auf Erden Rosé — Back to the top  

 

Varietals: Cabernet Franc

Vinification Method: Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.


Himmel auf Erden Maischevergoren — Back to the top 

Maischevergoren translates to “skin contact.”

Varietals: Scheurebe and several clones of Muscat

Vinification Method: Grapes are hand harvested, destemmed, and crushed by foot. Some of the skins are left in contact with the juice for 2 weeks, and some is left in contact for 4 weeks, making Christian’s only orange wine. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.

 

 


Himmel auf Erden Red — Back to the top 

 

Varietals: 70% Cabernet Sauvignon, 30% Zweigelt

Vinification Method: Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.

 

 


Kapitel I — Back to the top

Kapitel I_2012

Kapitel I tech sheet

Varietals: Zweigelt/Cabernet Franc

Vinification Method: Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 2 years aging in 500 and 1200-liter barrels and is bottled without fining or filtering and no addition of sulfur.

 

 

 

 

 


Felsen I — Back to the top  

 

Varietals: Blaufrankisch

Vinification Method: Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 2 years aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.

 

 


Felsen II — Back to the top
Einzelnutzen_2015 Kopie

Felsen II tech sheet

Age of Vines: 30 years old

Varietals: Syrah

Vinification Method: Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 2 years aging in 1200-liter barrels and is bottled without fining or filtering and a small addition of sulfur.

 

 

 


Non-Tradition Weiss — Back to the top

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Non-Traditional Weiss tech sheet

Age of Vines: 40 years

Varietals: Gruner Veltliner

Vinification Method: Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. Some barrels remain in contact with the skins for a short amount of time. It spends 1 year aging in barrel and is bottled without fining or filtering and no addition of sulfur.


Brutal — Back to the top 

 

Age of Vines: 40 years

Varietals: The brutal is a blend of 10+ grape varieties, including Cabernet Sauvignon, Cabernet Franc, Zweigelt, and Blaufrankisch

Vinification Method: Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in 2 large barrels with indigenous yeast and no racking.  It spends 1 year aging in barrel and is bottled without fining or filtering and no addition of sulfur.