Region: Kamptal, Niederösterreich, Austria
Grapes: Zweigelt (juice), Grüner Veltliner (skins)
Body: Light
Notes: Bright cherry and red currant, grapefruit, orange blossom, and a subtle peppery spice from extended skin contact, with a light tannic grip and lively acidity
Pairing: Grilled seafood, light salads, charcuterie boards, or as an aperitif on its own
The Producer
Martin & Anna Arndorfer farm in Strass in the Kamptal, where Martin's family has grown grapes for generations and Anna carries her own winemaking lineage as a daughter of the Steininger family. After years spent traveling and absorbing progressive ideas on farming and vinification, the couple returned home and broke sharply with local convention, working the vineyards organically and biodynamically and stripping the cellar down to essentials: no added sulfur at crushing, no fining, no inoculated yeast, no cold stabilization, and only the gentlest filtration, if any.
The Wine
Vorgeschmack Rosé is built through contrast rather than blending. Zweigelt is given a brief 14-hour skin soak for its bright cherry fruit and color, then the pressed juice ferments alongside Grüner Veltliner skins for two weeks, borrowing spice and a fine tannic edge from the white variety. Fermented with native yeast and aged in a mix of stainless steel and used French oak, the finished wine is a study in tension: cherry and citrus fruit riding over a savory, peppery spine, finishing dry, structured, and more serious than a typical rosé.
Region: Kamptal, Niederösterreich, Austria
Grapes: Zweigelt (juice), Grüner Veltliner (skins)
Body: Light
Notes: Bright cherry and red currant, grapefruit, orange blossom, and a subtle peppery spice from extended skin contact, with a light tannic grip and lively acidity
Pairing: Grilled seafood, light salads, charcuterie boards, or as an aperitif on its own
The Producer
Martin & Anna Arndorfer farm in Strass in the Kamptal, where Martin's family has grown grapes for generations and Anna carries her own winemaking lineage as a daughter of the Steininger family. After years spent traveling and absorbing progressive ideas on farming and vinification, the couple returned home and broke sharply with local convention, working the vineyards organically and biodynamically and stripping the cellar down to essentials: no added sulfur at crushing, no fining, no inoculated yeast, no cold stabilization, and only the gentlest filtration, if any.
The Wine
Vorgeschmack Rosé is built through contrast rather than blending. Zweigelt is given a brief 14-hour skin soak for its bright cherry fruit and color, then the pressed juice ferments alongside Grüner Veltliner skins for two weeks, borrowing spice and a fine tannic edge from the white variety. Fermented with native yeast and aged in a mix of stainless steel and used French oak, the finished wine is a study in tension: cherry and citrus fruit riding over a savory, peppery spine, finishing dry, structured, and more serious than a typical rosé.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.