Weingut Weszeli
(Kamptal, Austria)
The Weszeli estate is located in one of the most exciting and diverse regions in Austria. The Kampta is not only geologically very diverse but also sits at the crossroads of intersecting climactic zones: Pannonian air spreads into the vineyards in summer, exuding Mediterranean-like heat during the day, however, the fresh air from the northern Waldviertel cools down the same vineyards again during night. The wines therefore combine warm, ripe aromas with a lively and gripping texture, energy and enormous tension.
The foundation of the winery, in which the wines are made today - using primarily Grüner Veltliner and Riesling - was laid in 1679. Davis Weszeli took over the winery in 2011 and since then has combined the old family knowledge with his own philosophy and has put the vineyard himself at the center of his work. The 30 hectares of vineyards are cultivated according to biodynamic principles. Davis believes that by cultivating grapevines and soils based on natural preparations, paired with his profound understanding of the environment and creating bio-diverse vineyards, he can ultimately produce better grapes and thus better wines. Having a hands-on approach is very important to him, they are more precise and sensitive than machines and can do things that machines cannot. In his best vineyards, he increasingly relies on horse management. The grapes, like the vineyards in which they grow, exist in complex ecosystems, full of life and energy. Natural must clarification, spontaneous fermentation with wild yeasts and long yeast aging make Davis´ wines harmonious, deep and multi-layered.
Certified Demeter as of 2021 vintage. Certified Vegan.
www.weszeli.at/
Osterreich, Pet Nat Rose
100% Zweigelt
From 25 year old vines grown on loess soils and hand-harvested early September with vineyard sorting. Maceration lasts for 24 hours with spontaneous fermentation in steel tank with indigenous yeasts without temperature control. The wine spends six months on lees, including fermentation in bottle; no dosage. Unfiltered.
Osterreich Rose, ‘Eden’
80% Zweigelt, 20% Cabernet Franc
From 25 year old vines planted in loess soils, the grapes are vineyard sorted and hand-harvested in mid-September. Maceration takes place for 1-12 hours for 65% of the grapes that are also de-stemmed), while the other 35% whole cluster pressing. Spontaneous fermentation takes place with indigenous yeasts in stainless steel and lasts three weeks under temperature control. The wine spends one month in contact with the lees (no stirring). Aged in steel tank for four months. Unfiltered.
Kamptal DAC, ‘Loiserberg’
100% Riesling
From 20 year old vines grown on gneiss soils, the vines underwent natural green harvesting
after early frosts and drought, with alternating sun and heavy rains later in the season and
the results: a beautifully elegant wine full of flowers, fresh aromatic white fruits and slightly lower alcohol.
Kamptal DAC, ‘Langenlois’
100% Grüner Veltliner
Grown on loess soils and ranging in age between 5-50 years. Hand-harvested in mid-September followed by maceration with 30% skin contact, with stems, lasting 2-6hrs. Spontaneous fermentatoin follows with ambient yeast in stainless steel. Aging for five months on fine lees in stainless steel.
Kamptal DAC, ‘Steingarten'
100% Grüner Veltliner
From 13-52 year old vines grown on sea sediment intermixed with limestone, the grapes were hand-harvested tin mid-to-late October. Half the grapes were whole cluster pressed while the other half were left macerating overnight with stems. Spontaneous fermentation lasts four weeks with indigenous yeasts in stainless steel with temperature control. Aged for five months in stainless steel. Unfiltered.
