Who: Stefan Pratsch
What: 100% Zweigelt
Where: Niederosterreisch
Tastes Like: Earthy, dried bark and mushroom on the nose. Bright, light bodied red. Balanced, with juicy, tart red fruits (bing cherry, currant, cranberry).
Pairs With: Red Sauce, anything tomato-based. Chicken parm. Patios and good times.
The Where:
Niederösterreich is Austria's largest quality-wine-growing area. This designation stands for a big variety of different wine styles of international and indigenous grape varieties with Grüner Veltliner covering 44% of the area under vine. There are eight specific wine-growing regions in Niederösterreich, stretching from the Wachau in the west to Carnuntum in the east. These can be divided into three major climatic zones: the Weinviertel in the north, the region along the river Danube, with its adjoining valleys to the west of Vienna, and the warmer Pannonian part in the south-east of Niederösterreich. The Pratsch farm and vineyards are in the Weinvertel.
The Who:
The Pratsch family has been farming the same land for 8 generations, with previous generations keeping herds of livestock, growing barley, wheat, and other crops, and keeping a small vineyard for the use of the family. Wilhelm Pratsch took over the farm in the 80’s and decided to sell the herds in order to plant more vines. Wilhelm wanted to improve the quality of the products he sold, and started thinking intensely about the role of the soil and how it could help improve the quality of the products. After some observation and experimentation, in the early 90’s he took the somewhat revolutionary road of certifying his farm fully organic, believing that it would help to create better, more consistent product. Organic winegrowing to them is more than just the elimination of pesticides, fungicides and artificial fertilizers, but rather part of a larger, holistic philosophy of dedication to the land and the quality of the wines. Their son Stefan took over the wine-making portion of the business in the early 2000’s, but Wilhelm and his wife Annaliese still actively farm the land.
The Wine:
Gentle processing with hand picking and ultra gentle destemming guarantee minimal fruit damage. Fermentation takes place in steel tanks, accompanied by temperature controlled fermentation. Fermentation takes place at medium temperatures (26°C, 78°F) to achieve a good aromatic profile with well-rounded tannins and integrated acidity. A blanket of inert gas is also used to maximize aroma and flavor potential.
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