On the nose, this wine offers complex aromas of honey, lime, orange zest and herbs. On the palate, it is elegant with a lively acidity with a lovely underlying spiciness on the long finish.
The grapes for the Rosengartl come from the Rosengartl vineyard, situated on a south-facing slope in the middle of Nussberg. This vineyard has been cultivated according to biodynamic guidelines since 2008 and was officially certified for the first time with the 2011 vintage. The soil consists of calcareous limestone, with a moderate clay content. The Rosengartl is historically the most precious in the Vienna region. The wines were amongst the most sought after in the days of the Habsburg empire. This reputation has stood the test of time and Rosengartl remains in high demand because of its complexity and distinctive sense of place.
The year began with a cold winter, however the months that followed, up until mid-April, were very warm, resulting in early bud break. Mid-May was unusually cold, but fortunately the vines didn’t suffer too much from the frosty nights, and generally benefited from the dry conditions, which kept them healthy. The harvest which started as early as August, produced firm, well-structured wines.
The grapes were all meticulously hand-picked, ensuring that any grapes affected by botrytis were removed and processed together. A four-hour period of maceration on the skins was followed by a gentle pressing with a pneumatic wine press. Juice was fermented in cool steel tanks to preserve freshness and acidity. After a few months of maturing on the fine lees, the wine was bottled.
Fritz Wieninger is considered a pioneer of the “New Vienna” wine movement, combining a sense of modernity and progress with the traditions of the region and of his family, who have been making wine for over 100 years. “I try to use the numerous facets of my grape material,” Fritz says. “To be able to show the differences in site and vintage and to get the character of the vineyard into the bottle – this is my greatest challenge.”