Grüner Veltliner Weinviertel DAC 2023 Pratsch BIO

It soon became clear that Stefan Pratsch, born in 1985, would take over his parents' winery. After a solid theoretical education at the wine school in Mistelbach, he did his apprenticeship in his parents' traditional business. Then it was time to find and perfect his own path.

His parents Willi and Anneliese Pratsch, his girlfriend Bernadette, partners and friends, and above all the feedback of many customers contributed to the success of this ambition. An important milestone was the extremely positive response to the wines in the USA and Scandinavia. Today, Stefan Pratsch's wines are very popular all over the world.

The current Stefan Pratsche winery was created by the merger of two winemaking families in Hohenruppersdorf who have been in contact with each other for generations. The transition to organic farming was an important step on the road to modernity.

Today, on around 20 hectares of its own land and around 30 hectares of vineyards managed by contractors, wine is produced at the highest level.

The nature of the land is a reflection of the wine that grows on it. The uniqueness of the grapes can only be appreciated on land full of life. For Stefan Pratsch, it is therefore extremely important to keep the soil healthy and to promote the diversity of vegetation in the vineyard.

Wine needs time to mature. The grapes - fully ripe on the vine - bring the yeasts for spontaneous fermentation already from the vineyard, and the wine, still young, remains in contact with the yeasts for as long as possible. This is the only way to produce the fresh and delicious wines we love so much. Thanks to the gentle and responsible vinification of the grapes, almost no histamine is produced, which makes the wines easy to digest and ensures exceptional enjoyment.

Sulphur is used only in the necessary quantities to preserve the wine as a valuable food. In this way, the long-lasting freshness and extended shelf life of the wine is guaranteed. Animal products have no place in wine. The use of pea and potato products instead of gelatine, for example, makes Stefan Pratsch's wines fully compatible with a vegan diet.