# Neuburger (2022)

- **Producer:** Joiseph
- **Colour:** orange
- **Type:** still
- **Grapes:** Neuburger
- **Region:** Burgenland, Austria
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–13 °C
- **Aromas & flavours:** peach, apricot, orange, lime, grapefruit, pineapple, ginger, smoke, cedar, cinnamon

## About this wine

Naturweingut Joiseph was founded in 2015 by friends Luka Zeichmann, Richard Artner, and Xandl Kagl in Jois, situated on the slopes of the Leithaberg in Burgenland, Austria. Starting out with no dedicated winery facility or tractor, the trio built their estate with minimal equipment and a commitment to low-intervention natural viticulture. Neuburger is an autochthonous Austrian grape variety historically resulting from a natural cross of Roter Veltliner and Silvaner. Joiseph cultivates these vines in the Bergschmallister vineyard, where stony mica schist and shell limestone soils imprint a distinctive sense of place. The 2022 vintage yielded healthy, balanced grapes harvested under optimal conditions.

## Interesting facts

- Joiseph was started in 2015 equipped literally with just pruning shears and rubber boots.
- Neuburger is an ancient native Austrian variety derived from a natural cross of Roter Veltliner and Silvaner.
- This skin-contact orange wine is bottled completely unfiltered with zero added sulfur dioxide.

## Food pairing

The skin-contact maceration endows this dry orange wine with subtle tannins, vibrant acidity, and herbal depth. These phenolic characteristics allow it to bridge the gap between traditional white and red wine food pairings. It excels alongside savory roasted white meats, earthy wild mushrooms, rich aged cheeses, and moderately spiced Asian dishes where the wine's phenolic grip cuts through fat and complements warm spice profiles.

## Wine making process

The grapes are grown using certified organic farming practices and harvested entirely by hand. In the cellar, whole bunches are foot-stomped to crush the skins gently. Fermentation occurs spontaneously using ambient indigenous yeasts with no synthetic additions. The must undergoes skin maceration for two to three weeks, giving the wine its skin-contact structure and orange color profile. Aging takes place over 12 months in neutral 500-liter oak barrels. The finished wine is bottled unfined and unfiltered without any added sulfur dioxide.