Austria

Granny Smith apple, lime, peach and white pepper accompany a dry, light profile with lively acidity. Grüner Veltliner grows on sandy loam. The grapes are gently pressed into stainless steel, where fermentation and a short period of lees ageing take place. The wine is loosely filtered and bottled with ninety parts per million total sulphur. Alcohol is eleven-and-a-half percent.

Citrus, grass and minerality accompany texture and a tightly woven structure. Grüner Veltliner comes from loam, loess and sandstone soils. Half the fruit is directly pressed, while the remainder receives four to eight hours of skin contact. Spontaneous fermentation and six months of maturation take place in stainless steel before unfined, unfiltered bottling without added sulphur.

White apple, pear and fresh meadow herbs shape a medium-bodied profile. The fruit remains fresh and persistent, with 12.5 percent alcohol, 5.5 grams per litre of acidity and 3.2 grams per litre of residual sugar. Made from Grüner Veltliner in Kamptal, the dry white carries Kamptal DAC status and certified-organic designation AT-BIO-301. It is sealed under screwcap.

White fruit, vegetal and spice notes accompany a velvety palate with integrated acidity and a clear, precise, fruity finish. The grapes come from sixty vineyards around Langenlois, all on loess. Thirty percent receives overnight skin contact with stems, while seventy percent is whole-cluster pressed for five hours. Fermentation is spontaneous with wild yeast, and maturation lasts five months on fine lees in stainless steel.

Bright orchard fruit and stone fruit appear with green apple, light pepper, mild salinity and a touch of lactic richness. A light fizz is present, and the finish is savoury, mineral and long. Grüner Veltliner provides the full composition from three vineyards. One lot matures in an old wooden barrel, another in stainless steel, and the third is vinified in a one-thousand-litre amphora.

Cloudy orange in colour, the wine combines ripe peach, apricot, grapefruit, white flowers, smoke and nutmeg. It is dry and piquant, with crisp acidity, tart yellow fruit and a creamy, yeasty texture. Gelber Muskateller is fermented on its skins, matured for six months in large old wooden casks and bottled unfiltered, with no sulphur added. Alcohol is ten percent.

Grüner Veltliner, Pinot Blanc and Muscat Ottonel form a 60/35/5 blend. The fruit comes from biodynamic vineyards in Burgenland on limestone and gravel soils. Fermentation begins spontaneously in stainless steel with seven days of skin contact, followed by seven months on the lees. Preserved lemon, honeysuckle, ginger, pomelo, yellow grapefruit and pineapple accompany a mineral, saline structure.

Gewürztraminer and Pinot Gris are made as an orange wine after several days of skin contact. The profile is floral, ripe and lightly spicy, with rose and lychee. It is also fruity and aromatic. The vineyards are farmed biodynamically and hold Organic and Demeter certification. The wine comes from Burgenland, Austria, and contains 12.5 percent alcohol.

Medium yellow colour carries silver reflections. Fine herbal spice, delicate wood, ripe pear and a touch of vanilla appear with yellow-fruit notes. The palate is substantial, with a fine arc of acidity and lasting flavour. This organic Pinot Blanc was matured in a large wooden cask in Vienna. Alcohol is thirteen percent, and the profile shows capacity for further development.