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|Grapes||Neuberger, Welschriesling, Chardonnay, Weissburgunder, Grüner Veltliner, Roter Veltliner, Riesling|
|Vineyard/Cellar Practices||Certified Biodynamic, Low-Intervention/Natural Wine, Vegan|
In recent years, Bernhard Ott has looked to update his winery’s practices—in the field and the cellar—using old methods. Composting, with manure from a local farm, not only alleviates the need for chemical fertilizers but also improves the overall health of the soil. “The compost helps with water regulation,” Ott says. “Healthy soils give water when the weather is dry and take it back when there is too much. This also means no irrigation at all.” Ott and his team harvest by hand at full ripeness, but their use of compost to regulate water, along with other biodynamic farming practices, keeps the sugar in the grapes to a moderate level. Fermentation is done whole cluster, and the cellar is kept cold to inhibit malolactic fermentation. This blend brings together a true gemischter Satz, “a mixed bag” of grape varieties. Another old idea that Ott is making new: to ensure the vitality of the overall crop by cultivating several kinds of grapes in the same vineyard. In terms of quality of winemaking and flavor, however, this is no mixed bag. Bright, zesty, and complex, this light-bodied white combines stone-fruit flavors with a citrus acidity that lasts and lasts. Certified biodynamic, low-intervention/natural wine, vegan.