Schmelzer’s Weingut

Austria

Dec 13

“Georg Schmelzer is a fourth-generation winemaker in the Gols region near Lake Neusiedl in Austria. The family farm is a self-sustaining farm with vines, fruit trees, vegetables, bees, chickens, and sheep. Georg works organically and biodynamically, consistently using various natural methods to maintain the health of the soil, plants, and living creatures. He relies on practices such as the use of horn manure, soil crystals, herbal essences, and herbal infusions (e.g., horsetail) to promote soil health and the strength and metabolism of the vines.

Georg harvests his grapes by hand and ages his wine in neutral oak barrels without filtering, clarifying, or adding sulfur. Georg's finished wines reflect his great respect for the land and his disciplined interest in allowing his grapes to express themselves with minimal intervention. The wines are unfiltered and unsulphured! It is a joy to enjoy pure nature!” - Elisabeth Schmelzer

10 hectares of vineyards

All wines are unfiltered and have zero added sulphur.

CUVÉES

“Orangerie”

**Region:** Neusiedlersee
**Grape:** Grüner Veltliner, Weissburgunder, Scheurebe
**Soil:** gravel, sand, chalk
**Winemaking:** grapes processed separately: foot crushed, macerated 5-6 weeks.
**Aging:** 3 years in small oak barrels

Big Nature White

**Region:** Burgenland
Grape: Welschriesling, Sämling
Vineyard Size: 1 hectare
Soil: gravel, sand, chalk
Average Age of Vines: 25 years
Winemaking: destemmed, 7 hour maceration of Welschriesling, 6 week maceration of Sämling, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: in neutral oak, *sur lie*

Rosé Pétillant Naturel

**Region:** Neusiedlersee
**Grape:** Zweigelt, Cabernet Sauvignon
**Vineyard Size:** 1 hectare
**Soil:** gravel, sand, chalk
**Winemaking:** spontaneous fermentation in stainless steel with indigenous yeasts
**Aging:** *méthode ancestrale*

“Schlicht Und Ergreifend Frühroter Veltliner”

**Region:** Burgenland
Grape: Welschriesling
Vineyard Size: 0.8 hectare
Soil: gravel, sand, chalk
Winemaking: short maceration, spontaneous fermentation in neutral oak with indigenous yeasts, malolactic fermentation
Aging: in neutral oak, *sur lie*

“Bicolor”

**Region:** Neusiedlersee
**Grape:** Welschriesling, Zweigelt
**Vineyard Size:** 1.5 hectares
**Soil:** gravel, sand, chalk
**Winemaking:** separate, spontaneous fermentation in neutral oak with indigenous yeasts
**Aging:** in neutral oak

“Redition”

**Region:** Neusiedlersee
Grape: Cabernet Sauvignon, Roesler, Zweigelt
Vineyard Size: 0.8 hectare
Soil: gravel, sand, chalk
Winemaking: spontaneous fermentation in neutral oak with indigenous yeasts
Aging: in neutral oak

Grüner Vetliner

**Region:** Burgenland
Grape: Grüner Vetliner
Vineyard Size: 1 hectare
Soil: gravel, sand, chalk
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts
Aging: in neutral oak, *sur lie*

Weissburgunder

**Region:** Neusiedlersee
**Grape:** Weissburgunder
**Vineyard Size:** 1 hectare
**Soil:** gravel, sand, chalk
**Winemaking:** 12 hours maceration, spontaneous fermentation in oak barrel with indigenous yeasts
**Aging:** 14 months in oak barrel

Big Nature Red

**Region:** Burgenland
Grape: Zweigelt, Merlot
Vineyard Size: 1 hectare
Soil: gravel, sand, chalk
Average Age of Vines: 30 years
Winemaking: destemmed, 12 day maceration, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: 12 months in neutral oak, *sur lie*

Welschriesling

**Region:** Neusiedlersee
Grape: Welschriesling
Vineyard Size: 1 hectare
Soil: gravel, sand, chalk
Winemaking: spontaneous fermentation in neutral oak with indigenous yeasts
Aging: in neutral oak, *sur lie*

Rosé

**Region:** Neusiedlersee
**Grape:** Zweigelt, Cabernet Sauvignon
**Vineyard Size:** 1 hectare
**Soil:** gravel, sand, chalk
**Winemaking:** separate, spontaneous fermentation in oak with indigenous yeasts
**Aging:** 12 months in bottl

“Dion”

**Region:** Neusiedlersee
**Grape:** Sämling, Welschriesling
**Vineyard Size:** 1 hectare
**Soil:** gravel, sand, chalk
**Winemaking:** spontaneous fermentation in stainless steel with indigenous yeasts
**Aging:** *méthode ancestrale*

Zweigelt

**Region:** Neusiedlersee
Grape: Zweigelt
Vineyard Size: 1 hectare
Soil: gravel, sand, chalk
Winemaking: spontaneous fermentation in neutral oak with indigenous yeasts
Aging: in neutral oak, *sur lie*

“Schlicht und Ergreifend Weiß Cuvée I”

**Region:** Burgenland
Grape: Grüner Veltliner, Weissburgunder, Sämling
Vineyard Size: 0.6 hectare
Soil: gravel, sand, chalk
Winemaking: short maceration, spontaneous fermentation in neutral oak with indigenous yeasts, malolactic fermentation
Aging: in neutral oak, *sur lie*

Sara Ali

Schmelzer’s Weingut

CUVÉES

Josette y Michel

Meinklang

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