November 7, 2013 | By Collette Peck
Wein in Wien! (Wine in Vienna)
Vienna is the only European capital with wineries within its city limits. I’m guessing you thought that Austrian wines consisted of only Grüner Veltliner??! Guess again. On this Austrian Study Tour put on by the Austrian Tourist board, they were out to prove us all wrong. This particular ‘winegut’ and wine restaurant is a must visit for all you oenophiles! They treated us to a delicious ‘tasting’ menu very cleverly served on wooden boards, along with some fantastic Austrian wines. Located on the outskirts of the city, I suggest an overnight stay to enjoy more of the scenic area and wine gardens!
The vineyard wines
The grapes are picked from our best vineyards, mainly in Vienna Nussberg by hand, carefully sorted and vinified with a long maceration to strong, storable and richly structured wines. Our location wines are mainly in steel tanks and partly in small and large French oak barrels.
Our red cuvées
The grapes grow from Neustift to Nut village on different layers. The Zweigelt grapes are reduced in pepper grain size by half, to tread the rich, tannic red wines can. After a long, refrigerated fermentation mash our red wines are aged in oak barrels for 12-24 months.
Biodynamic viticulture is the most severe form of organic farming a vineyard. It is gewirtschaftet in harmony with nature. To get the natural fertility of the soil and to conserve and grape vine, the winery is Hajszan Neumann for many years on this sustainable viticulture method.
Biodynamic viticulture wineries waive any chemical auxiliaries and additives. In terms of a positive ecological footprint, the winery Hajszan Neumann used neither pesticides, herbicides, or synthetic pesticides. To protect the environment, plants, animals, beneficial insects such as bees, butterflies, and birds, only natural resources are used. The vines can be made resistant to disease prevention and combating of pests and fungi through the use of teas and homeopathic preparations – for example by boiling of yarrow, chamomile or nettle
The wine cellar of the winery Hajszan Neumann was in the 18th Century used as a spa resort with guest OS. After being destroyed by Napoleon’s troops, only the basement remained intact. By 1900, the property was converted into a stately wine wholesale. After the destruction of the 2nd World War II and the subsequent reconstruction of the basement was sold in the 60s to the city of Vienna, from which it was taken over by the family Hajszan 2008 and was renovated at great expense.
In 2007, the atmospheric restaurant was officially opened with the most modern winery from experienced restaurateurs Stefan Hajszan amid a traditional wine region of Vienna. The working under strict guidelines organic farm (in which Stefan Hajszans Elke with great passion runs the restaurant) plays all Stückerln, as they say in good Viennese.
In 2011, the introduction of architect and wine specialist Heinz Neumann raised the Grinzinger winery to the next level.