NAME OF WINE: Vom Kalk
NAME OF ESTATE/DOMAINE: Franz Weninger
VINTAGE: 2015
ABV: 13.5%

NAME OF VIGNERON: Franz Weninger

LOCATION (village and region): Ritzing, Mittelburgenland

GRAPE/BLEND: Merlot, Cabernet Sauvignon, Sankt Laurent

SUSTAINABLE/ORGANIC/BIODYNAMIC Biodynamic

CERTIFICATION: EU-organic, Respekt

SUITABLE FOR VEGETARIANS/VEGANS: Yes

ALLERGENS (EGGS AND/OR MILK): none

TASTING NOTE: The natural vegetation of this limestone-inflected vineyard is rich and varied. So is the wine: the nose is playful , both fruity and floral, whilst the palate is stony, fine-grained and always elegant.

SHORT HISTORY: In the town archives of Horitschon, the name Weninger has been mentioned since 1828. Franz and Martina expanded their business in 1992 when they found a 12 hectare vineyard in Southern Hungary, and in 1997 another close to the Austrian border in Sopron-Balf (Hungary), which is currently 25 hectares, in addition to the 25 hectare parental estate in Horitschon. After 28 years of successful work, their son Franz Reinhard took over the estate in Horitschon together with his wife Petra. Franz Reinhard Weninger was born in 1979 and grew up on his parents’ wine estate in central Burgenland, learning the art of making wine from his father. After graduating from enology school in Klosterneuburg, he undertook a number of internships abroad. In 2000, he took over as enological and organizational director of the Balf estate near Sopron

(MICRO)CLIMATE: Pannonian – warm winds that blow from Central Europe giving warm summers and mild winters

TERROIR: chalky warm soil, southern aspect


VITICULTURE: all vineyard work is adapted to the plant with respect to the rhythm of the seasons and the moon. Protecting the natural balance in the vineyard, with the aid of biodynamic preparations and the use of homeopathic teas, enables them to harvest healthy and vibrant grapes. (The horsetail and nettle are collected in the immediate surroundings of the vineyards).

YIELDS (hectolitre per hectare): 40 hl/ha

VINIFICATION:

•   Manual harvested

•   Destemmed

•   Fermented in cement

•   Pressing after 17 days

•   Indigenous yeast

•   Ambient ferment

•   aged in cement tanks and 500 l wooden barrels

•   Natural malolactic fermentation

•   No filtration

•   No fining

•   Sulphur added at bottling

TECHNICAL:
Free SO2: 9mg
Total S02: 42mg