Heinrich, Muscat Freyheit, Burgenland, Austria

 Gernot and Heike Henrich are life long innovators. Since taking over the family estate in 1985 they have constantly sought to improve and explore. Now farming biodynamically, which they see as being right for the planet and better for the wines, they were among the first to move to focus on quality and champion local grape varieties.

The grapes are hand harvested between the beginning and mid September when conditions are right. Fermentation occurs spontaniously with wild yeasts and left on the skins for 12 days before being gently basket pressed and then a malolactic fermentation. The wine is then aged for 11 months in Amphorae before being bottled in ceramic unfined, unfiltered and zero added sulphur.