MICHAEL GINDL

In Weinviertel, the region of the Grüner Veltliner, Michael Wenzel and his family take care of 35 hectares of land, of which ten hectares are covered in vineyards, whereas the rest are dedicated to agricultural crops and animals (sheep, cattle, goats, horses, and chickens). Although white wines, made from various varieties—such as Graševina, Pinot Blanc, Riesling, Muscat, and others—are more widespread, in his offer, you can also find wines from the Zweigelt, Roesler, Pinot Noir, and Cabernet Sauvignon varieties. His signature is a lower alcohol volume, at around 11%, which bestows wines with a nice smoothness, as well as more pronounced and harmonious acids, which are characteristic of the region and ensure freshness. Most wines ripen in oak and acacia barrels made from wood from Michael’s forest. He is maximizing the value of his resources for growing vines and producing wine, especially the animals (cows give fertilizer, sheep bud grass, and horses help mow and rotate crops), and he manages to approach the biodynamic ideal of a sustainable rural economy.