Claus Preisinger - Kalkstein Blaufränkisch 2023
A surfer at heart, Claus Preisinger has been making wine on the north shore of Lake Neusiedl in the Burgenland town of Gols since 2002. He converted the vineyards and winery to biodynamic production in 2006, and is Respekt Biodyn certified.
Claus Preisinger vinifies mostly domestic grape varieties such as Blaufränkisch, Zweigelt, Grüner Veltliner and St. Laurent, supplemented by Pinot Noir and Pinot Blanc from both the west and east sides of Lake Neusiedl. Claus Preisinger priority has always been to produce wine that is pure, balanced, and expressive of his terroir. His winemaking methods are very much guided by instinct rather than set formula, and he is perpetually experimenting and evolving, making wine that is markedly different in style to the classic interpretations coming out of the region.
Claus Preisinger does not use any cultivated yeast, and only very slight or no dosing of sulphur dioxide. They age many of his wines in amphora rather than wooden barrels, which they view as a conscious step back, a reduction to the essential–the grape and the soil. Reduction, minimalism and a free spirit are the guiding themes of Claus Preisinger.
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Description
A surfer at heart, Claus Preisinger has been making wine on the north shore of Lake Neusiedl in the Burgenland town of Gols since 2002. He converted the vineyards and winery to biodynamic production in 2006, and is Respekt Biodyn certified.
Claus Preisinger vinifies mostly domestic grape varieties such as Blaufränkisch, Zweigelt, Grüner Veltliner and St. Laurent, supplemented by Pinot Noir and Pinot Blanc from both the west and east sides of Lake Neusiedl. Claus Preisinger priority has always been to produce wine that is pure, balanced, and expressive of his terroir. His winemaking methods are very much guided by instinct rather than set formula, and he is perpetually experimenting and evolving, making wine that is markedly different in style to the classic interpretations coming out of the region.
Claus Preisinger does not use any cultivated yeast, and only very slight or no dosing of sulphur dioxide. They age many of his wines in amphora rather than wooden barrels, which they view as a conscious step back, a reduction to the essential–the grape and the soil. Reduction, minimalism and a free spirit are the guiding themes of Claus Preisinger.
