THE WINE
This is 100% Grüner Veltliner processed as whole bunches - directly pressed in a vertical basket press and fermented in steel without additives. Long lees ageing adds complexity before bottling without fining or filtration, just a pinch of sulphur.
 
THE PEOPLE
Growing up on a mixed family farm that eventually focused mainly on growing vines, Christina Netzl knew early on she wanted to be a winemaker. She was fascinated by the microbiological processes behind winemaking and as she learned more about the specific natural conditions, microclimates & soil of her area, she knew she wanted to farm organically. She now makes her own range of low intervention, naturally fermented wines next to the "classic" range of Netzl-wines.
 
THE PLACE
Located southeast of Vienna along the Danube plain, Carnuntum is a historic wine region known for its gently rolling hills and diverse soils, including loess, clay, gravel, sand, and limestone. The continental‑Pannonian climate provides ideal conditions for grape ripening, particularly for red varieties such as Zweigelt and Blaufränkisch, which yield wines with rich dark fruit, firm tannins, and subtle spice or mineral notes. White wines, including Grüner Veltliner, Pinot Blanc, and Chardonnay, are characterized by freshness, crisp acidity, and elegance. Since the introduction of the Carnuntum DAC designation in 2019, producers — many small and artisanal — have focused on terroir-driven wines, including single-vineyard bottlings, often farmed sustainably or organically. The region combines tradition with modern finesse, producing wines with distinct character, balance, and growing international recognition.