Christian Tschida farms 10 hectares of old family vines in Burgenland’s Neusiedlersee, on sandy gravel, schist, and limestone moderated by the lake’s cooling influence. He farms with a light touch, feeding life back into the soil and returning pressings to the vineyard. Grapes are foot-trod and fermented in closed-top tanks outdoors, then aged in large neutral barrels with long oxygen exposure. Since 2015, Tschida bottles without sulfur, unfined and unfiltered, leaving a touch of natural CO₂ for freshness. His gentle vertical basket press — “like a handshake,” he says — extracts only the purest juice. Himmel Auf Erden II Maische Vergoren (“Heaven on Earth”) is his skin-fermented white: bright, textural, and quietly intense, with citrus peel, apricot skins, herbal notes, and a clean, tea-like finish. A precise, soulful take on skin contact — more clarity than chaos.