The vineyards of Haszan-Neumann have a dramatic position looking down over the city of Vienna. These slopes and plateaux are a rich variety of limestones of subtly different makeup that give the wine real energy and poise. Being close to the city brings the money and labour to allow the best equipment and extra man-hours to practice biodynamic farming which in turn gives the best, most nuanced grapes.

After the earliest harvest of all time last year, the harvest in 2019 took place at the usual time again. The weather was at its best and the harvest could take place in peace. 2019 was a very warm year with some dry periods and ensured good grape ripeness. The cool nights in autumn brought the necessary fruitiness and acidity. It was above average mild and dry in the first months of the year. The vine flowered about 10 days later than usual. This was followed by the hottest and driest June ever. Heat waves and severe thunderstorms shaped the summer months of 2019, but luckily we were spared hail damage. Due to the good conditions and weather conditions, we finished the harvest in mid-October. We were able to record excellent qualities in a slightly smaller amount than last year. The wines that we could have expected are fine, typical of the variety and with integrated acidity, as well as good drinkability.

The grapes for the Nussberg Grüner Veltliner are grown in the vineyards „Weisleiten“ and „Haarlocke“ all at the Nussberg. The Nussberg consists mainly of weathered shell-limestone – also over massive limestone and is extremely calcareous.

The grapes come exclusively from vineyards that have been farmed according to biodynamic guidelines since 2002. After being harvested meticulously by hand, and then undergoing another careful selection through a fully automatic grape-sorter, the grapes from each parcel for the Nussberg Grüner Veltliner underwent a short maceration period on the skins and were then carefully pressed. The pre-clarified must was fermented at cool temperatures with is indigenous yeast in steel tanks, then matured to accentuate the racy, fruity character as best as possible. After ageing on the fine lees for a moderate length of time, the individual parts were blended together and bottled in early Spring.