# Anina Verde (2022)

- **Producer:** Weingut Martin & Anna Arndorfer
- **Colour:** orange
- **Type:** still
- **Grapes:** Grüner Veltliner, Riesling
- **Region:** Niederösterreich, Austria
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, ginger, lemon, grapefruit, orange, herbaceous, fennel, toast, butter

## About this wine

Anina Verde is a groundbreaking skin-contact white wine crafted by Martin and Anna Arndorfer in the Kamptal region of Austria. Named after their eldest daughter, it represents the first of a trilogy of experimental, low-intervention wines designed to push the boundaries of traditional winemaking. Both Martin and Anna descend from esteemed, multi-generational Austrian winemaking families. After refining his craft in Italy, Martin returned to Kamptal with a passion for using older French oak barriques and a commitment to a minimalist cellar philosophy: allowing the natural ecology of the vineyard to guide the wine without artificial intervention.

## Interesting facts

- This wine is named after the winemakers' eldest daughter, Anina, and is part of a trilogy dedicated to their children.
- The Riesling skins used in the co-fermentation are completely destemmed by hand to avoid harsh, green stem tannins.
- It is classified as an Österreichischer Landwein to bypass rigid DAC laws that restrict unfiltered, natural styles.

## Food pairing

The wine's vibrant acidity and distinct phenolic grip from skin contact make it exceptionally versatile. It cuts through the oiliness of fried foods like tempura, while its complex herbal and spice notes (ginger, cardamom) beautifully mirror and complement aromatic Southeast Asian and Indian curries. The light tannin structure also stands up well to creative vegetarian dishes and tangy goat cheese.

## Wine making process

This wine utilizes a unique cross-varietal co-fermentation process. Direct-pressed Grüner Veltliner juice from the loess-rich Strasser Stangl vineyard is fermented spontaneously with native yeasts alongside the spent skins of Riesling grapes from the primary rock soils of the Strasser Gaisberg vineyard. To ensure precision, the Riesling skins are meticulously separated from their stems by hand. The skins macerate in the fermenting juice for 10 to 12 days to extract structural complexity and aromatics. The wine is aged for 4 to 6 months on its fine lees, with two-thirds in stainless steel and one-third in used French oak barriques. It is bottled unfined, unfiltered, and with only a minimal sulfur addition.