Partners

Johannes Zillinger, Weinviertel

Organic pioneers since 1985 - breaking new ground

 

Johannes Zillinger’s family winery is one of the most experienced in this sector. His father Hans turned to organic viticulture in the 1980s and is one of its pioneers in Austria. The soils and the vines have been vitalized for nearly 30 years and are accordingly robust.

 

In the year 2013 Johannes Zillinger took a new approach to further express the vitality and aromatic power of his grapes even better in his wines. The assortment was newly structured and the wines were given more freedom during maturation. New – or old – methods were applied. Johannes Zillinger can afford this because nothing less than perfect grapes are used – the basis for all good natural wines. His wines show particular individuality and character with animating drinkability. A new leaf has been turned in the 350-year-long history of the winery.

 

The 3 product lines are:

Velue - approachable natural wines

Reflexion - single vineyard wines reflecting the character of their origin and the vintage

Numen - absolutely reduced human influence - pure natural wines

 

Pictures - click to enlarge

 
 
 
 
 
 
 
 

Organic Grape Juice by Johannes Zillinger

Organic grape juice from untreated grapes

There are many different grape juices available on the market. But how can a grape juice be made as unadultered as possible?

Demeter-vintner Johannes Zillinger got down to the root of the problem and chose the fungus-resistant („PIWI“) grape variety Regent. Regent is very resistant against fungal diseases, especially the downy mildew (Peronospora). Thus the effort in treating the vines can be lowered by 80% compared to other varieties.

The vines fort he Regent grape juice grew on lime-sandstone on a south exposed slope and have only been treated with biodynamic compounds (teas) – no sulphur and no copper has been applied in the vineyards.

The grapes have been picked by hand with a sugar content of 13,5°KMW (16,4 Brix; 67,5°Oe). Johannes Zillinger’s idea behind that: higher acidity and higher content in tannins give the juice better stability even with a low sugar content. In order to get better extraction of tannins the juice was macerated on the mash for 12 hours and sedimented for another 12 hours. Then it was bottled completely unfiltered and untreated with 75°C (167°F). Due to its content in tannins and acidity this juice needs NO further preservatives like citric- or ascorbin acid.

The result is a DEMETER-certified untreated grape juice made from completely untreated vines and grapes. The taste is more vinous, more dry and more refreshing than normally known from grape juice. An ideal alcohol-free alternative!


Press / Infomaterial Winery Johannes Zillinger