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    Alexander Koppitsch, Aeon


    2015 Blaufränkisch, Zweigelt, and St. Laurent Alexander and Maria Koppitsch began making wine in Burgenland in 2011. They took over their parents 5.5 hectare winery and moved from selling their grapes into making their own wine. The vineyards are...

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    Alexander Koppitsch, Perspektive Rot


    Age of vines is 15-20 years. Grapes are hand harvested and destemmed. They leave the wine unpressed for a few hours and then press the juice into old barrels. The wine ferments on the gross lees in contact with the skins for about 2 weeks with zero...

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    Alexander Koppitsch, Rét


    A juicy red from Burgenland, Austria--one of the country's great red wine growing regions. This blend is woodsy, and full of wild berry fruit. Grapes are hand harvested and fermented on the skins for about 10 days without temperature control. The grapes...

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    Christian Tschida, Brutal


    Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in 2 large barrels with indigenous yeast and no racking.  It spends 1 year aging in barrel and is bottled without fining or filtering and no addition of sulfur. Vintage:...

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    Franz Strohmeier, Indigo N°3 TLZ


    2017 Blauer Wildbacher Grapes are carefully hand selected in the vineyard searching for the ripest grapes, which are destemmed and fermented with native yeasts.  The wine sits on the skins for about 3 weeks after which the grapes are pressed. ...

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    Gut Oggau, Atanasius Magnum


    2019 Zweigelt and Blaufränkisch Wiltrude and Joshuari’s son. Like his sister Theodora, he has a very affectionate and easy-going nature that is typical of the inhabitants of the Burgenland, and is an attractive young man, but in no way...

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    Weingut Joiseph, Piroska


    2019 Zweigelt and Pinot Noir PIROSKA . [Hungarian. the little red one, Little Red Riding Hood] Temperamental. Charming. On the spot in every situation. A cuvée from single-vineyard Zweigelt - from the Trift vineyard , Pinot Noir - from the...