Harnessing the vibrant character of Zweigelt grapes through a meticulous 14-hour skin contact process and infusing the blend with Grüner Veltliner skins for a spicy, tannic twist, this rosé is a deliberate departure from convention. Fermented with native yeasts and aged in a mix of stainless steel and French oak, the wine is a harmonious dialogue between modernity and tradition, underscored by a minimal intervention philosophy.  

Bright cherry fruit essence, a gift from the Zweigelt grape, while the Grüner Veltliner skins impart a subtle spicy complexity and a refined tannic structure. The result is a rosé that dances across the palate, balancing fruit-forward exuberance with an earthy depth.

Martin and Anna Arndorfer are open-minded, curious, and committed to nature: these qualities have established them as some of the most sensitive and forward-thinking of winemakers in northern Austria. Both Martin and Anna come from a long line of vignerons (Anna is from the Steininger family), and their travels before taking over Martin’s family winery were formative, introducing them to progressive ideas on farming and vinification. Their personal experiences and family backgrounds, paired with their strong and creative personalities, caused the duo to break sharply with Kamptal tradition when they returned home to forge their own path. Now, in a short span of years, Arndorfer is one of the brightest stars in the natural wine world and a reference point for the new generation of Austrian winemakers.

The winery’s ethos comes from the belief that profound wine must be a pleasure to drink and a pleasure to make, and it shows in the wines. You can tell they’re having fun, given the diversity of their offerings, the constant exploration and refining of their expressions of different sites and varieties. They aim to carry “the message from the vineyard” in its fullest form, and their path is minimalism in the cellar. Specifically, this means no sulfur added at crushing, no fining of the must, no adding yeast or even a ‘pied de cuve,’ no stopping malo, no cold stabilization, the very gentlest (if any) filtering, and no additions beyond small levels of sulfur at bottling. Especially in Austria, which is still relatively conservative in winemaking overall, a lot of producers consider this very risky, but Martin & Anna aren’t concerned–they are confident their wines develop their own microbial stability through a lack of manipulation.