Schödl farm comprises of 18-ha planted on diverse type of soils, based in Weinviertel. It is run by brothers and sister, Viktoria, Mathias, and Leonhard. Their father was a teacher at Klosterneuberg (the oldest winemaking school in the world) and used the family’s old-school dugout cellar as a community hub, helping his neighbours make blending decisions and tame wild fermentations. After finishing wine school and completing extensive experiences abroad, the young siblings converted their family winery into organic production. Mathias focuses on the biodiversity in the vineyards; wild herbs, grasses and chamomile grow between the vines to provide living space for beneficial insects such as butterflies, ladybirds, and earthworms.
100% Grüner Veltliner. Deep loess and chalky clay soils are the base of what makes this Grüner tick: sourced from three of the family vineyards Blumenthal, In der Kreuthern, and Steinberg, the parcels blended here are a representation of all of the most important soil types and aspects across their vineyards. 10% is skin-fermented for 24 hours. The wine is then fermented in a mix of concrete egg, clay amphora, and large format wood--both oak and acacia. The wine spends ten months on full lees before blending. Unfined/unfiltered
Biodynamic/Natural
