CHRISTINA
AUSTRIA | CARNUNTUM
Christina grew up with her sister at a mixed family-run farm of her parents and grandparents, cultivating different grains, corn, sugar beets, breeding pigs and growing some vines. Giving a helping hand almost everywhere on the farm, she fell in love with the wine production very early on. Christina loved being in the vineyards, helping in the cellar and telling their customers the stories behind the wines. So, it was very obvious for her, that she is going to be a winemaker! From a child’s age she used to sourcing food directly from their farm. Her parents later focussed only on the wine growing and built up the winery to the 28 hectar they now have.
Growing up in the very „classic“ wine scene, she learned everything about wine production form her father by helping in the vineyards and in the cellar. As she was fascinated about all the microbiological processes behind the scenes, she decided to gain more knowledge by studying oenology and wine-management.
Since she started to work in the winery with her parents in 2007, Christina focused on finding the typical style of their very unique wine-growing region Carnuntum. During this time soil conditions, micro-climates and natural conditions in the vineyards got more and more important to her and her husband and so they decided to change to organic production in 2013 - also being influenced by raising their two daughters! .They did the change just for their own sake and never thought about getting certified, but now they want to prove all the work and effort and therefore started certification process with the vintage 2018.
A crisp, organic Grüner bursting with fresh green apple and juicy pear, lifted by a twist of white pepper. Silky on the palate with a vibrant, mouthwatering finish—it’s dangerously easy to drink. One glass won’t cut it 😜
Winemaker | Christina Netzl
Region | Carnuntum, Austria
Variety | Grüner Veltliner
Viticulture | Organic
Soil | Red Gravel, Loess
Altitude | 100 m
Age of the vines | 30 years
Bottles made | 15000 bottles
Vinification
At harvest, all grapes are processed as whole bunches and go straight into the vertical basket press, with no additives or temperature control. The juice flows directly into stainless steel tanks, where it undergoes natural fermentation. A long period on the lees enhances complexity. Bottled unfined and unfiltered, with just a touch of sulphur.
Fresh and vibrant, with juicy red fruit flavors. Packed with crisp strawberries, raspberries, and a touch of cherries. There’s a subtle citrus zest, adding a refreshing tang. Underlying the fruit, a hint of minerality and a delicate floral note, rounding out the profile. The wine is dry with a clean, crisp finish, highlighting the bright, fruity flavors and leaving a refreshing aftertaste.
Winemaker | Christina Netzl
Region | Carnuntum, Austria
Variety | Zweigelt
Viticulture | Organic
Soil | Red Gravel, Loess
Altitude | 100 m
Age of the vines | 30 years
Bottles made | 12000
Vinification
Grapes are hand-harvested and direct pressed to stainless steel tanks, with just a few hours of contact with the skins to provide color. Fermentation takes place under temperature control and lasts about two weeks. The wine rests for another 4 weeks and then is racked once, then rests on the lees for another 8 weeks. The wine is bottled unfined and unfiltered, with a small addition of sulfur.
This chilled red is bursting with juicy red cherries and watermelon with a snap of green apple, this vibrant Austrian Zweigelt is summer in a glass. Delicate violet aromas add a floral lift, while the palate is juicy, fresh, and so moreish. It’s the perfect red for picnics, or just a sunny afternoon in the garden. Dangerously easy to drink—trust us, one glass won’t be enough.
Winemaker | Christina Netzl
Region | Carnuntum, Austria
Variety | Zweigelt
Viticulture | Organic
Soil | Red Gravel, Loess
Altitude | 100 m
Age of the vines | 30 years
Bottles made | 15000 bottles
Vinification
Carefully hand-picked at peak ripeness, this wine is crafted from a mix of whole bunches and destemmed berries. Fermentation takes place in stainless steel at a gentle 24 °C, with 10 days on the skins to build depth and character. Only the free-run juice — the purest expression — is used. A natural malolactic fermentation softens the texture, followed by 4 months of ageing in stainless steel to retain freshness and clarity of fruit.