# Aus den Dörfern Weiß (2024)

- **Producer:** Weingut Rosi Schuster
- **Colour:** white
- **Type:** still
- **Grapes:** Grüner Veltliner, Welschriesling, Furmint, Chardonnay
- **Region:** Burgenland, Austria
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €23
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, lime, lemon, blossom, peach, butter, bread

## About this wine

Weingut Rosi Schuster was founded in 1979 in Sankt Margarethen, Burgenland. Winemaker Hannes Schuster took over the reins in 2007, maintaining his mother Rosi's name on the estate out of deep respect. Under his leadership, the winery transitioned to certified organic farming and shifted its focus toward indigenous Austrian grape varieties and low-intervention practices. The 'Aus den Dörfern' (meaning 'From the Villages') white is a regional blend sourced from old vineyards, some up to 60 years old, planted on the western shores of Lake Neusiedlersee. The vines thrive on highly diverse soils of limestone, crystalline gneiss, schist, and clay-loam, yielding a wine that beautifully captures the authentic terroir of Burgenland's villages.

## Interesting facts

- The name 'Aus den Dörfern' translates to 'From the Villages,' representing a blend of historic village parcels.
- Winemaker Hannes Schuster kept his mother Rosi's name on the estate out of deep respect when he took over in 2007.
- The wine is crafted like a traditional field blend from deep-rooted vines up to 60 years old.

## Food pairing

The wine's high acidity and mineral tension cut through the delicate fats of seafood and poultry, while its subtle phenolic grip and medium body complement roasted vegetables and herbal notes without overpowering them.

## Wine making process

The winemaking process for this cuvée is defined by minimal intervention. The grapes are entirely hand-harvested and destemmed before undergoing gentle pressing. Spontaneous fermentation takes place using only native, wild yeasts with no temperature control, enzymes, or acidification. The wine is aged for eight months on its fine lees, primarily in large, used Austrian oak casks (Fuders of 1,500 to 2,000 liters, mostly Stockinger barrels) to allow gentle oxygenation without imparting heavy oak flavors. A small portion is matured in stainless steel to preserve freshness. The wine is bottled unfined and unfiltered with minimal sulfur additions.