750ml or Magnum!
80% Zweigelt, 20% St. Laurent
RÉT - Hungarian and translates into GRASSLAND. The land, where these grapes grow today, were used for feeding the livestock of the village.
Koppitsch Ret is made with the intention of expressing the textural components imparted by soils made up of sand, clay and gravel. The result is a juicy red with enticing cranberry, cherry and raspberry aromas, some darker fruit notes, and cracked black pepper.
Grown on sandy soil, the grapes were hand harvested and fermented on the skins for about 6-10 days without additives or temperature control, followed by pressing and pumping the juice into stainless steel and large acacia barrels. The wine matured on gross lees for 19 months without any additives, without fining and without filtration. There was no temperature control of tanks of cellar during any stage of winemaking. After ageing the wine is assembled and bottled. 5mg of sulphur was added at bottling. The wine was bottled unfiltered.
"Alexander and Maria Koppitsch began making wine in Burgenland in 2011. They took over their parents 5.5 hectare winery and moved from selling their grapes into making their own wine. The vineyards are in the Neusiedl am See, a small village situated at the shores of the Neusidl Lake and a the eastern end of the Leitha Mountains which feature soft, rolling hills of mostly limestone soil. Like his father and grandfather before him, Alex does not believe in introducing any additives into the grapes or the wine. They use Rudolf Steiner’s biodynamic principles to cultivate their grapes, and pride themselves on performing every aspect of the vineyard management and the winemaking by hand, on a very small scale. They make two distinct lines of wine, the Authentisch wines, which are more forthright and easy to drink, and receive a light filtering and a small addition of sulfur, as well as the more complex wines in the Unfiltered line, which take longer to ferment and have zero addition of sulfur."