Claus Preisinger: A Pioneering Force in Natural Winemaking

Claus Preisinger, based in Gols, Burgenland, Austria, is a prominent figure in the natural wine movement. He has been making wine since 2002 and converted his vineyards to biodynamic production in 2006, earning certification from Respekt Biodyn. Claus is known for his minimal intervention approach.

Biodynamic Practices and Philosophy
Claus Preisinger employs a range of biodynamic practices to cultivate his 17 hectares of vineyards. These practices include the use of homeopathic teas, compost from cattle and horses, and strict adherence to Steiner philosophies. His vineyards, which span 64 parcels, are predominantly planted with indigenous grape varieties such as Blaufränkisch, Zweigelt, and St. Laurent, as well as international varieties like Pinot Noir and Pinot Blanc.

Innovative Winemaking Techniques
Claus is renowned for his experimental approach to winemaking. He was one of the first Austrian winemakers to use skin contact fermentation in Georgian amphorae, a technique he started with his 2009 Weissburgunder from the Edelgraben vineyard. His winemaking process relies heavily on spontaneous fermentation with indigenous yeasts, and he minimizes the use of sulfites, adding them only when absolutely necessary before bottling.

Signature Wines
Claus Preisinger produces a diverse range of wines that are celebrated for their purity and complexity. Notable wines include:

Puszta Libre!: A blend of Zweigelt and St. Laurent, known for its bright fruitiness and low sulfite levels.
KalkundKiesel: Available in both red and white blends, these wines are named after the pebbly, gravelly soils in which the vines grow.
Dope: A Blaufränkisch rosé that is completely natural, with no added sulfites.