# Homok (2020)

- **Producer:** Alex + Maria Koppitsch
- **Colour:** orange
- **Type:** still
- **Grapes:** Grüner Veltliner, Weissburgunder, Sauvignon Blanc
- **Region:** Burgenland, Austria
- **Style:** Natural
- **Alcohol:** 10.0%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, peach, apple, mango, herbaceous, bread, cream

## About this wine

Homok is a vibrant, natural orange wine crafted by Alex and Maria Koppitsch at their small biodynamic estate in Neusiedl am See, Burgenland. The name 'Homok' translates to 'sand' in Hungarian, paying homage to both the sandy soils of the Seefeld vineyard and the historical Hungarian influence in this border region. The Koppitsch family has been farming land in Burgenland for over 500 years, and today they focus on a completely holistic, low-impact approach to viticulture and winemaking, prioritizing soil health and biodiversity.

## Interesting facts

- The name 'Homok' means 'sand' in Hungarian, referencing the vineyard's sandy soil and the region's historical ties to Hungary.
- The producer recommends shaking the bottle before opening to integrate the heavy deposit of lees for maximum flavor.
- The wine is packaged with a natural cork sealed with beeswax instead of a plastic capsule to minimize environmental impact.
- The 2020 vintage was made with absolutely zero added sulfites and features a highly electric 10% ABV.

## Food pairing

This vibrant, high-acid orange wine works beautifully as an aperitif or alongside fresh, aromatic, and slightly spicy dishes. Its electric acidity cuts through light fats and balances the heat of Asian street food, while its subtle, chalky texture from the lees aging complements vegetarian cuisine and light seafood without overpowering them.

## Wine making process

The grapes are hand-harvested from the Seefeld vineyard, which features sandy topsoil over limestone and gravel. In the cellar, whole bunches are direct-pressed using an old screw press without temperature control or additives. The juice undergoes spontaneous co-fermentation with indigenous yeasts in a combination of stainless steel, large oak and acacia foudres, and fiberglass tanks. The wine is matured on its gross lees for six months, then blended and bottled unfined, unfiltered, and with zero added sulfites.