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
An easy-drinking rosé blend of two typical Austrian grapes – Gruner and Zweigelt – and different vintages.
Age of Vines: 10-40 years old
Soil: Mixture of loess and clay with chalk inclusions
Varieties: roughly 80% Gruner Veltliner and 20% Zweigelt
Vinification Method: Grapes are hand-harvested. The Gruner is whole-bunch pressed, the Zweigelt undergoes a 12-day whole-bunch carbonic maceration. The juice is then spontaneously fermented in stainless steel tanks, where it also matures for up to 23 months, depending on the tank and vintage. Blended and then bottled unfined, unfiltered, and with a small amount of sulfur added.
Esper Gruner Veltliner — Back to the top
Age of Vines: 35 years old
Soil: Mixture of brown earth, loess and gravel
Varieties: Gruner Veltliner
Vinification Method: Grapes are hand-harvested, pressed as whole bunches and the juice is then spontaneously fermented in old 300- and 500-liter barrels. The wine rests in barrels for about 2 years and is bottled unfined, unfiltered, and with a small amount of sulfur added.
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
An easy-drinking take on a typical Austrian white grape, blended from different vintages.
Age of Vines: 10-25 years old
Soil: Loess, loam, brown earth
Varieties: Gruner Veltliner
Vinification Method: Grapes are hand-harvested and pressed as whole bunches to 50-year-old 5500-liter wooden vat 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
An easy-drinking take on a typical Austrian white grape, blended from different vintages.
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.
Potato Land — Back to the top
Winemaker’s note: “100% Grüner Veltliner from my youngest wines. Due to its accessible and easy character, it’s the perfect wine for people who are trying natural wine for the first time!”
Vineyard: Young vines on loess and brown clay. Youngest vines that the Warnung family has.
Varieties: Gruner Veltliner
Vinification Method: The grapes are hand-harvested and whole-bunch-pressed. The wine spontaneously ferments in stainless steel tanks, where it then spends about 11 months. Bottled lightly filtered, unfined, with a small amount of sulfur added.