Christina Netzl began her path towards natural winemaking as a young girl of 5 years old, working on her family’s farm and vineyard with her parents and grandparents. Her parents later focused the family business solely on grape growing and winemaking, building the winery up to the 28 hectares they operate today in the Carnuntum winemaking region, located just east of Vienna and north of the Neusidler see. Christina studied oenology and wine management in London, getting to know wine styles from all over the world. In 2007, she returned to the winery to work with her parents, and after having two children became passionate about organic viticulture. They began the process of converting everything to organics in 2013 starting with soil treatments and elimination of herbicides, followed by eliminating pesticides and 100% organic vineyard management and then finally organic production in the winery. In 2018 they began the official process of certifying organically. Over the last 10 years working at the winery, Christina has fallen in love with ancient winemaking practices and thus has now launched this natural line of wines we are proud to represent.
St Laurent — Back to the top
Climate: The St. Laurent grapes love warm days, as they do cooler nights, and most importantly windy places – like the Edles Tal. Our warm Pannonian climate in combination with the cool winds from the River Danube, therefore, brings ideal conditions for this elegant variety. The grapes are able to ripen, while also keeping their typical fresh acidity, which makes the St. Laurent wines very interesting and charismatic.
Varieties: St Laurent
Cellar: The hand-picked whole bunches are sorted gently and carbonically macerated in closed fermenters, in a very slow and cold fermentation in the old cellar. After 3 weeks the whole bunches are pressed into old oak vats, finishing fermentation as juice. Aging takes place in 500-liter vats for 4 months. The wine is lightly sulfured at bottling.
Personality: juicy sour cherry & cranberry aromas, spicy and earthy on the palate. Carb-mac red at its best!
Chardonnay Orange — Back to the top
Climate: The Chardonnay grapes love the perfect conditions of our “Pannonian” climate with the deep and nutritious soils in combination with gravel on the top. As a result, they develop their very intensive and exotic aromatic with some nice acidity on the palate, due to the cooler influences of the River Danube during the nights.
Soil: Gravel and loess
Vinification Method: The grapes are hand-harvested, destemmed, and fermented spontaneously in contact with the skins for 18 days, in stainless steel fermenters. Once pressed, the wine spends 4 months in old vats and stainless steel with full yeast. The wine is booted unfiltered, with light sulfur addition.
Personality: big in the best of senses! There are herbs and heaps of exotic fruit, juicy citrus flavors and exciting tannic structure. Super cool on its own or even more enjoyable next to some aromatic cuisine like Thai curries, grilled fish, lemon roasted chicken, oh my…
Gruner Veltliner — Back to the top
Climate: This vineyard is one of the cooler places in our region, which benefit from the chilled winds of the nearby River Danube, especially during hot summers. This factor allows for the intensive aromatic and fizzy acidity in the grapes to be preserved. Specifically, the red gravel (iron) brings minerality and the typical “pepper” to our Grüner Veltliner.
Soil: red gravel and loess
Varieties: Gruner Veltliner
Vinification Method: Grapes are hand-harvested and pressed as whole bunches. The juice is fermented spontaneously in stainless steel in a long, slow ferment thanks to the cold cellar temperatures. Bottled unfined and unfiltered, with a small addition of sulfur.
Personality: a beautiful image of its variety, this GruVe mingles apple, bright acidity and peppery undertones in just the right proportions. Pairs great with fried chicken and light fish and seafood, or go for Wiener Schnitzel if you feel like a full-on Austrian experience is needed.
Rosé — Back to the top
Climate: The Pannonian climate with the cool winds of the River Danube brings a very ripe, but also fresh cherry-fruit to the Zweigelt grapes resulting in wines with aromatic fruit, smooth tannins, and no shortage of elegance.
Soil: red gravel & loess (Holzweg vineyard)
Cellar Method: Grapes are hand-harvested and direct pressed to stainless steel tanks, with just a few hours of contact with the skins to provide color. Fermentation takes place under temperature control and lasts about two weeks. The wine rests for another 4 weeks and then is racked once, then rests on the lees for another 8 weeks. The wine is bottled unfined and unfiltered, with a small addition of sulfur.
Personality: lip-smackingly tasty! Every berry is present in this light, succulent rosé that you’ll want to drink the whole spring and summer (and fall and winter too). When you’re done drinking it on your own, you’ll discover it’s also a versatile food companion – the best thing to serve with it is Christina Netzl’s home-made smoked trout but if you for some reason can’t get that, cold cuts, gravlax, watermelon salad or light veggie dishes work great too.
Zweigelt — Back to the top
Christina Netzl on this wine: “The Zweigelt grapes love warm days and cooler nights, and most importantly windy places. Our warm Pannonian climate combined with cool winds from the Danube river, therefore, represent the ideal conditions for our most important grape variety. The grapes are able to ripen all while keeping their fresh cherry aromas and juicy palate!”
Grape: 100% Zweigelt
Cellar: Grapes are hand-harvested and destemmed to stainless steel tanks. The spontaneous fermentation is slow due to the cool temperatures in the old cellar. Malolactic fermentation in old big oak vats, where the wine rests for another 4 months. The wine is bottled unfined and unfiltered with a small addition of sulfur.
Personality: As Christina herself exclaims: „We love the Zweigelt-grape!” Light red with purple glints, juice cherry aromas in the nose, red berries, soft and silky tannins, and fresh finish, this is one tasty addition. Serve lightly chilled.