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 Caruntum 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
Vinification Method: Whole bunches are sorted gently in open boxes and ferment carbonically, 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. Elevage takes place in 500 liter vats for 18 months. The wine is lightly sulfured at bottling.
Chardonnay — Back to the top
Climate: The Chardonnay grapes love the prefect 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: Fermented spontaneously in open boxes, in contact with the skins for 24 days. The skins are pressed and the wine spends 10 months in stainless steel. The wine is lightly sulfured at bottling.
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 Ri- ver 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 harvested and pressed as whole bunches. The juice is fermented spontaneously in stainless steel in a long, slow ferment thanks to the cold winter temperatures. The wine is racked once to remove the lees and immediately bottled with a small addition of sulfur.