Since many of you had been asking, we decided to open our cellar doors on May 13th. From 10am to 4pm. Hauptstraße 14, 7062 St. Margarethen im Burgenland #projektwildtyp #naturalwine #vinnature
New drops ⭐️⭐️
We are delighted to announce the release of Krawallo! 2023 and Schlawina 2023, our most sophisticated orange babies.
Each one of them stemming from a single vineyard with schist-loaded, sandy soils and bearing vines over 45 years of age, Krawallo! and Schlawina represent the top wines in our winery.
New in 2023 is that Schlawina comes as a blend of two separately matured charges: one aged in a used Stockinger oak barrel, the other one in several small demijohns. Aging time was 25 months (compared to 14 months in 2021 and 2022).
Krawallo! 2023 was aged in used Stockinger barrels only.
Between the time in barrels and the day of bottling, both Krawallo! and Schlawina have gotten an additional round of resting in steel tanks (3 and 6 months for Schlawina and Krawallo!, respectively).
Krawallo! and Schlawina 2023 are the most elegant, balanced and precise vintages in recent years.
Facts:
Krawallo! 2023
Grüner Veltliner
schist/quartz single vineyard
low-yield
21 days maceration
14 months in used untoasted oak barrels (100%)
6 months in steel tank before bottling
Residual sugar: 2,3 g/L, alcohol: 11,3% (vol), total acids: 5,0 g/L, malic acid: 0,0 g/L, volatile acids: 0,9 g/L, total sulphuric acid: 0 mg/L
Schlawina 2023
Neuburger
schist/sand single vineyard
14 days maceration
25 months in used untoasted oak barrels (85%) and glass balloon (15%)
3 months in steel tank before bottling
Residual sugar: 0,7 g/L, alcohol: 11,0% (vol), total acids: 6,4 g/L, malic acid: 0,0 g/L, volatile acids: 0,9 g/L, total sulphuric acid: 0 mg/L #naturalwine #vinnature #zerozerowine #purjus #vinnatur
Peribatodes rhomboidaria (German: Rhombenspanner) - a moth caterpillar that frequently occurs in our vineyards during spring. It eats up the fresh buds of vines and can cause substantial damage in some vineyards. A good example of camouflage in nature😊
It's not a secret, we love Austrian orange wines and as much as we tried to focus on other countries with this fair, we just can't stay away they are just too good to resist!!!
Recently, Boris from @projektwildtyp teamed up with @hootanannywine and we’re super excited for you to dive into these awesome wild wines. We’ve got some really cool stuff lined up like Grüner Veltliner, Müller-Thurgau, and a few fun ones—'Drangalo', 'Sprudla' Pet Nat, and 'Schlawina'—all ready for you to taste at this year’s fair!
#orangeglou #orangewine #skincontact #naturalwine #freetasting #winetasting #winetastingnyc #nyc
📸 @marcel.de.cocq
Herzlichen Dank an all unsere wunderbaren Gäste, die bei unserem SPRING🌱DINNER 2026 in unserer Manufaktur dabei waren. Es war ein sehr besonderer Abend ✨
Das außergewöhnliche Table Setting mit unserem Porzellan, ausschließlich in Grüntönen, wurde von @blumengestalten floral eindrucksvoll in Szene gesetzt. Mehr Frühling auf dem Tisch geht kaum! Vielen Dank, liebe Gabi, Lisa & Susi 💚
Die wunderbare @eschi_fiege von lovekitchen hat ein herrliches vegetarisches Menü gezaubert, das teilweise sogar in unseren Brennöfen zubereitet wurde.
Begleitet wurde der Abend von Naturweinen aus St. Margarethen im Burgenland von @projektwildtyp vielen Dank lieber Boris!
Ein großes Dankeschön an Patrick @studiogriesbachertafner für die großartigen Fotos und natürlich an unser wunderbares @feinedinge.vienna Team
💫🌱🤍
Krawallo 2022 - Projekt Wildtyp 🍇 Grüner Veltliner 🇦🇹 Burgenland, Sankt Margarethen im Burgenland
With an academic background in Microbiology, Genetics and Life Sciences, Boris Kovacic spent 18 years researching stem cells and cancer. He had been fascinated by wine and winemaking since adolescence. Around 2008, already with a trained palate, he tasted his first natural wine: Matassa’s Marguerite ’05. It was mind-blowing, permanently rewiring his brain neurons; instinctively, he knew it was something exceptional.
Inspired by Tom Lubbe, Patrick Meyer and the brave conversion of Judith Beck and Claus Preisinger, he began experimenting with winemaking in '19 in a friend’s Oggau vineyard, gaining essential field experience. Supported by village vignerons, he turned passion into profession, founding Projekt Wildtyp in ’21 on 0.8ha. Convinced that diverse soil micro-life and biodiverse unmown vineyards foster resistant vines, stable ferments and vibrancy in taste, he expanded to 4.14ha, organically cert. since ’21.
Letting a stuck fermentation finish by adding a negligible 15mg/l SO₂ deeply disappointed: the wine changed completely and tasted better before. Scientifically driven, extensive experimentation followed, examining the impact of low doses below 15mg/l. Because potassium metabisulphite is too concentrated for testing sub-15mg/l additions, he designed a laboratory-style serial dilution to precisely assess minimal SO₂ impact. Repeated blind tastings with several tasters of 3 wines proved that 10 to even 1mg/l SO₂ was consistently distinct from zero, confirming that any addition perceptibly takes away life, vibrancy and distorts origin. Hence his radical stance.
🍷 With suavity, tranquility and clarity, the blissful bouquet entices with unfolding aromas of dried nectarine, orange pith and apple with apricot skin, linden blossom, green tea, hay, bread, chalk and sawdust
Dry, body: M+. Creamy finely viscous texture. Bright acidity is neatly balanced with silky tannins and eloquent flavors of bitter blood orange, yellow plum, pear, apricot and red apple that fade in a lengthy, peppery, pristine finish ending with fine citrus-pith bitterness
⬇️ Tech facts ⬇️
𝐏𝐈𝐙𝐙𝐀 𝐔𝐍𝐃 𝐖𝐄𝐈𝐍 = ❤️
***
Save the date
Markterei trifft Maze Pizza und Projekt:Wildtyp
am 11. & 12.12.
***
🍕💥 Maze Pizza
Wir holen Italien in den 9. Bezirk! Mit @maze.pizza wird die Markterei zum Hotspot für Pizzafans – frisch gebackene neapolitanische Pizzen, zubereitet mit den besten Zutaten, direkt vor Ort!
🍇🍷 Projekt:Wildtyp
aus St. Margarethen im Burgenland. Die Weine von Boris sind naturtrüb, maischevergoren und unverfälscht – und ganz ohne Schwefel. NO16 nennt er das – zero:zero, pur, lebendig. Unzählige Versuche haben ihn überzeugt, dass auch die kleinsten Mengen Schwefel die Weine von Grund auf verändern, ihnen Lebendigkeit und Energie wegnehmen und die Herkunft verfälschen - deshalb sind seine Weine zu 100% schwefelfrei! @projektwildtyp
.
.
.
.
MARKTEREI MARKTHALLE
Severingasse 7, 1090 Wien
DO: 17:00–22:00 (Feierabend & Kulinarik)
FR: 14:00–21:00 (Markt & Kulinarik)
SA: 09:00–15:00 (Markt & Frühstück)
.
.
.
#markterei #markthalle #wienermarkt #genussmarkt #brot #käse #gemüse #bio #regional #frisch #pizza #projektwildtyp
