Rosi Schuster, Burgenland, Austria
The winery was founded in 1979, the year that the parents of winemaker Hannes Schuster got married. The estate works with around 11 hectares of vines, the oldest of which are 60 years old. For a few years now Hannes and his mother Rosi have been focusing on Sankt Laurent, Blaufränkisch and Rotburger. They farm the vineyards organically and pursue small yields of exceptional fruit. Grapes from the younger vineyard are used for their expressions of Burgenland Blaufränkisch, Burgenland Sankt Laurent and Burgenland Rotburger. These three wines are their interpretation of a classically styled regional wine.
Musts are fermented gently in wooden or stainless steel open-top fermenters. Both alcoholic and malolactic fermentations are spontaneous. The soils are quite diverse because the Schusters work in various villages in the surrounding areas. In the main these are sandy, loamy soils, limestone soils and clay-loam soils, with slate featuring to a lesser extent.
Winemaking
A selection made from the oldest vines and the best sites in Neckenmarkt. The vines grow among nine parcels, on 75% slate, 20% limestone and 5% loam soils. The grapes are harvested separately, then fermented and elaborated for at least eight months in 500-litre casks. After this, an initial blend is made from the individual lots, which then enjoys a further twelve months in 500-litre oak. By means of this painstaking technique, Roland Velich of Moric gains important experience and empirical knowledge, year after year, about the individual vineyards. Only by virtue of this detailed practice can he choose the best barrels from each vintage, to give the assemblage that so desirable Neckenmarkter character which distinguishes this great wine. 39-82 year old vines. 25 hectolitres per hectare, 19-23 days maceration, spontaneous fermentation in wooden fermenters, 20 months élevage in 500-litre casks, no fining, no filtration.
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