# Burgenland Grüner Veltliner BIO (2024)

- **Producer:** Weingut Schönberger
- **Colour:** white
- **Type:** still
- **Grapes:** Grüner Veltliner
- **Region:** Burgenland, Austria
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** white pepper, quince, pear, plum, lemon, grapefruit, bread, butter, almond

## About this wine

Weingut Schönberger was founded in 1991 by Günther Schönberger, a former musician and keyboardist of the famous Austrian pop-satire band Erste Allgemeine Verunsicherung (EAV). Transitioning from the stage to the vineyards, Günther established the estate in Burgenland near the western shores of Lake Neusiedl. Today, his son Jakob Schönberger, a viticulture and oenology graduate, directs the estate. The winery is renowned for its pioneering biodynamic practices, crafting expressive, low-intervention wines that challenge traditional regional styles.

## Interesting facts

- Founded in 1991 by Günther Schönberger, a former keyboardist of the famous Austrian pop-satire band Erste Allgemeine Verunsicherung (EAV).
- The estate has been practicing biodynamic viticulture for over two decades and is Demeter and Respect-BIODYVIN certified.
- Unlike typical stainless-steel Grüner Veltliners, this Burgenland expression is aged in neutral oak and bottled completely unfiltered.

## Food pairing

The high, animating acidity of this Grüner Veltliner acts as a brilliant palate cleanser, cutting through the richness of fried foods and buttery shellfish. Its subtle yeasty texture from lees aging harmonizes beautifully with light pasta dishes and goat cheese, while its signature white pepper spice complements fresh, herbaceous summer salads.

## Wine making process

The grapes are grown biodynamically on the slopes of the Leithagebirge and hand-harvested. In the cellar, Jakob Schönberger employs a low-intervention approach. Fermentation occurs spontaneously using only native yeasts. The wine is aged on its fine lees in neutral, used oak casks. To preserve its natural texture and complexity, the wine is bottled completely unfiltered and unfined with minimal sulfur additions, resulting in a characteristic light visual haze.