# RELATIV Weiss (2022)

- **Producer:** Weingut Feldtheorie
- **Colour:** white
- **Type:** still
- **Grapes:** Grüner Veltliner, Müller-Thurgau
- **Region:** Niederösterreich, Austria
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, apple, pear, lemon, herbaceous, smoke, hay

## About this wine

Weingut Feldtheorie was established in 2022 in Schönberg am Kamp by Dr. Ulrike Filp, a chemist, and Dr. Robert Bormuth, a physicist. Inspired by a harvest trip to New Zealand during their doctoral studies in Amsterdam, they transitioned into winemaking after staging at renowned Austrian and international estates like Moric and Knoll. The winery name draws from physics field theory, conceptualizing the vine as a field transmitter conveying soil, climate, vintage, and human craft into the wine. RELATIV Weiss offers a comprehensive snapshot of their Kamptal terroirs, assembling fruit across varied soil structures into a single balanced expression.

## Interesting facts

- Founded by a chemist and a physicist who left scientific careers after a life-changing New Zealand harvest.
- The estate name references physics field theory, viewing vines as energy transmitters of their environment.
- The winery uses a gravity-flow design along a natural slope to avoid mechanical pumping of the wine.

## Food pairing

The bright, lively acidity and flinty mineral profile of this natural white cut through creamy soft cheeses and rich butter sauces cleanly. The wine's herbal undertones complement fresh green vegetables like asparagus, while its medium body easily balances delicate proteins such as fish and shellfish without overpowering them.

## Wine making process

The winemaking philosophy applies Occam's razor by eliminating unnecessary cellar intervention. Grapes are manually harvested from vines averaging 15 years across granite, chalk, loess, and gravel soils. Fermentation occurs spontaneously with wild yeasts in stainless steel tanks. The cellar is designed along a natural slope allowing gravity-based handling, resulting in the wine being pumped only once or twice prior to bottling. Aged 100% in stainless steel with zero oak contact, the wine is bottled unfined and unfiltered with low total sulfites (49 mg/L).