Full of character, this natural Gruner Veltliner has a zippy, cider-y quality. Makes for a fascinating contrast with a more traditional Austrian Gruner, like that from Berger or Bernhard Ott. Christina Netzl began her path towards natural winemaking as a young girl of 5 years old, working on her family’s farm and vineyard with her parents and grandparents. Her parents later focused the family business solely on grape growing and winemaking, building the winery up to the 28 hectares they operate today in the Carnuntum winemaking region, located just east of Vienna and north of the Neusidler see. Christina studied oenology and wine management in London, getting to know wine styles from all over the world. In 2007, she returned to the winery to work with her parents, and after having two children became passionate about organic viticulture. They began the process of converting everything to organics in 2013 starting with soil treatments and elimination of herbicides, followed by eliminating pesticides and 100% organic vineyard management and then finally organic production in the winery. In 2018 they began the official process of certifying organically. Grapes are harvested and pressed as whole bunches. The juice is fermented spontaneously in stainless steel in a long, slow ferment thanks to the cold winter temperatures. The wine is racked once to remove the lees and immediately bottled with a small addition of sulfur.