Matthias Warnung
Matthias Warnung farms 10 hectares of vines in the Kamptal region of Austria. He took over the operation of the winery from his father in 2010, after spending time working with various other winemakers, most notably the famed South African natural winemaker behind Testalonga, Craig Hawkins. He ferments all the wines spontaneously and uses little to no sulfur.
Enjoy a quick introduction story on Matthias, his beautiful place and wines
Basis Nobody — Back to the top
Total Production: 2000 bottles
Age of Vines: 10-40 years old
Soil: Mixture of loess and clay with chalk inclusions
Varieties: Field blend of 90% Gruner Veltliner and 10% Zweigelt
Vinification Method: Grapes are hand harvested and ferment in 10 year old 500 liter barrels as whole bunches. After 10 days the bunches are pressed resulting in a rosé. The wine rests in barrel for about 1 year and is bottled unfined, unfiltered, and with a small amount of sulfur added.
Esper Gruner Veltliner — Back to the top
Total Production: 1300 bottles
Age of Vines: 35 years old
Soil: Mixture of loess and gravel
Varieties: Gruner Veltliner
Vinification Method: Grapes are hand harvested and ferment in 5 year old 300 and 500 liter barrels as whole bunches. The wine rests in barrel for about 2 years and is bottled unfined, unfiltered, and with a small amount of sulfur added.
Pairing: Esper Zweigelt Rosé — Back to the top
Total Production: 1300 bottles
Age of Vines: 40 years old
Soil: Mixture of loess and clay with chalk inclusions
Varieties: Zweigelt
Vinification Method: Grapes are hand harvested direct pressed to barrel as whole bunches to make a rosé. The wine ferments in 5 year old 300 liter barrels as whole bunches. The wine rests in barrel for about 2 years and is bottled unfined, unfiltered, and with a small amount of sulfur added.
Feldstuck Muller Thurgau — Back to the top
Total Production: 530 bottles
Age of Vines: 30 years old
Soil: Mixture of loess and clay
Varieties: Muller Thurgau
Vinification Method: Grapes are hand harvested and half of the grapes are direct pressed, while the other half ferments as whole bunches in 5 year old 300 and 500 liter barrels as whole bunches. The wine remains in contact with the skins for about 12 days, resulting in an orange color. The wine rests in barrel for about 1 year and is bottled unfined, unfiltered, and with a small amount of sulfur added.
Feldstuck Riesling — Back to the top
Total Production: 530 bottles
Age of Vines: 30 years old
Soil: Mixture of loess and clay
Varieties: Muller Thurgau
Vinification Method: Grapes are hand harvested and half of the grapes are direct pressed, while the other half ferments as whole bunches in 5 year old 300 and 500 liter barrels as whole bunches. The wine remains in contact with the skins for about 12 days, resulting in an orange color. The wine rests in barrel for about 1 year and is bottled unfined, unfiltered, and with a small amount of sulfur added.
Basis Gruner Veltliner — Back to the top
Total Production: 7000 bottles
Age of Vines: 10-25 years old
Soil: Loess
Varieties: Gruner Veltliner
Vinification Method: This wine is a blend of three different younger vineyards. Grapes are hand harvested and pressed as whole bunches to 50 year old 5500 liter barrels for fermentation. The wine spends 1-2 years in barrel for elevage and is bottled unfined, unfiltered, and with a small amount of sulfur added.
Basis Zweigelt — Back to the top
Total Production: 4700 bottles
Age of Vines: 15-30 years old
Soil: Mixture of loess and gravel
Varieties: Zweigelt
Vinification Method: This wine is a blend of three different younger vineyards. Grapes are hand harvested and ferment as whole bunches with occasional pigeage to result in a semi-carbonic fermentation in 60 year old 3500 liter barrels. The wine is left in contact with the skins for about 2 weeks. It is pressed off the skins to fiberglass tank for 2 years of elevage, and then is bottled unfined, unfiltered, and with a small amount of sulfur added.
Esper Zweigelt — Back to the top
Total Production: 400 bottles
Age of Vines: 40 years old
Soil: Mixture of loess and clay
Varieties: Zweigelt
Vinification Method: Grapes are hand harvested and ferment as whole bunches with occasional pigeage to result in a semi-carbonic fermentation in stainless steel tanks. The wine is left in contact with the skins for about 14 days. It is pressed off the skins and returns to the same tank for 2 years of elevage, and then is bottled unfined, unfiltered, and with a small amount of sulfur added.
Feldstuck Chardonnay — Back to the top
Total Production: 1000 bottles
Age of Vines: 20 years old
Soil: Mixture of loess and gravel
Varieties: Chardonnay
Vinification Method: Grapes are hand harvested and pressed as whole bunches to 8 year old 400 liter barrels for fermentation. The wine spends 2 years in barrel for elevage and is bottled unfined, unfiltered, and with a small amount of sulfur added.
Whitey Weisswein — Back to the top
Total Production: 1300 bottles
Age of Vines: 15-45 years old
Soil: Loess
Varieties: Muller Thurgau, Welschriesling, Gruner Veltliner
Vinification Method: The Müller Thurgau grapes are get picked first – they stay as whole bunches for 10 days on the skins and after pressing. The fermenting Müller Thurgau juice gets blended together with whole bunch direct pressed juice of Welschriesling and Grüner Veltliner. The wine ferments in stainless steel tanks and spends about 9 months in elevage and is bottled unfined, unfiltered, and with a small amount of sulfur added.