Fritz Wieninger is considered a pioneer of the “New Vienna” wine
movement, combining a sense of modernity and progress with the
traditions of the region and of his family, who have been making
wine for over 100 years. “I try to use the numerous facets of my
grape material,” Fritz says. “To be able to show the differences in
site and vintage and to get the character of the vineyard into the
bottle - this is my greatest challenge.”

This wine is a blend of Riesling grown in the vineyards of Bisamberg
and Nussberg. 65% of the grapes are sourced from Bisamberg,
where the soil is comprised of light, sandy loess over limestone,
and the remaining 35% is grown on the limestone chalky soils of
Nussberg. The Bisamberg fruit delivers apricot-toned characters,
while the Nussberg expresses mineral and peach flavours.
Blending the fruit from these contrasting sites adds depth and
complexity to the final wine.

The grapes were hand harvested and then underwent a second
careful selection through an automatic grape sorter. Once at the
winery, maceration took place for five hours after which the
grapes were gently pressed. Temperature-controlled fermentation
occurred using spontaneous yeasts in stainless steel tanks to
preserve freshness and purity. The wine was aged on its fine lees
for approximately three months in order to add roundness to the
palate. No oak was used in the winemaking process and bottling
took place in March.

Thai green chicken curry.