Weingut Bernhard Ott Am Berg Gruner Veltliner 2022
The Wine
This traditional Grüner embodies the essence of modern winemaking. It's lo-fi, minimally intervened, biodynamic, organic, and low in alcohol. Bernhard Ott has helmed the winery since 1995, succeeding his father. The vineyards are cultivated biodynamically, with 90% dedicated to Grüner Veltliner and the remaining 10% to Riesling. Bernhard's wines, known for their purity, texture, and drive, have earned him a revered status in Austria, culminating in the prestigious Falstaff Winemaker of the Year award in 2008.
The Details
Variety - Gruner Veltliner
Country - Austria
Region - Wagram
Extra - Screwcap
Year - 2022
Volume - 750ml
About the Wine Maker 
Since 1889, the Ott family has cultivated and produced wine in Wagram, Lower Austria. Bernhard Ott, a fourth-generation vintner, took over the winery in 1993 from his father. At 21, he returned to the winery with a passion for crafting top-quality wines. He aspired to create refined and enduring wines from the Grüner Veltliner grapes, particularly those grown in the loess soil of the Rosenberg vineyard. Bernhard transitioned from traditional wooden casks to stainless steel, focusing on the highest quality in vineyard management. In 2018, after nearly three decades and a complete shift to steel for vinification and aging, he started utilizing Stockinger fuders of various sizes.
Today, Bernhard draws inspiration from past generations to guide his work in both the vineyard and the cellar. Grapes are harvested at peak ripeness, yet biodynamic farming and composting keep sugar levels moderate. "Compost aids in water regulation. Healthy soil provides water during dry spells and absorbs excess when there's too much, eliminating the need for irrigation," Bernhard states. He also believes in minimal disturbance to the subterranean ecosystem, opting for shallow plowing up to 8cm deep.
Harvesting is entirely manual, a notable practice in a region where the terrain would permit mechanical harvesting. Following careful selection, the grapes are pressed and macerated within the press. Maceration duration varies with the vintage, vineyard, and fruit quality. Bernhard employs closed pneumatic presses of various sizes. "Historically, there was only one pressing per day, allowing for maceration in the press," he notes. The juice is then "browned" and transferred to stainless steel or Stockinger fuder for fermentation with indigenous yeasts, without temperature control. Only minimal sulfur is used during harvest and bottling, and the cool cellar temperature prevents malolactic fermentation.
