Claus Preisinger KalkundKiesel Weißweincuvée Bio 2023 white

Claus Preisinger KalkundKiesel Weißweincuvée Bio is a characterful orange wine from Burgenland that captures the spirit of low-intervention winemaking in Austria. Crafted from a blend of Gelber Muskateller, Grüner Veltliner, Welschriesling and Pinot Blanc, it’s a textured, aromatic and seriously drinkable wine for those who enjoy both complexity and freshness. Named for its limestone and gravel soils, this cuvée is a pure expression of terroir, made without filtration or added sulfur.

Tasting Notes
In the glass, this orange wine shows a cloudy, deep straw to light amber color, reflecting its extended skin contact and unfiltered nature. The nose is expressive and inviting, with notes of fully ripe apple, orange zest and peel, dried citrus, and a lifted floral character from Gelber Muskateller. Subtle tea-like aromas, chamomile, dried herbs and a hint of honey and spice add complexity, supported by a faint nuttiness and a light, stony earthiness. On the palate, KalkundKiesel is juicy and vibrant yet structured, with fine, gently grippy tannins from the skin contact. Flavors of baked apple, citrus oil, and stone fruits mingle with herbal and tea-like nuances, all carried by a lively acidity and a distinct, salty-mineral edge from the limestone and gravel soils. The finish is long and savory, with a subtle phenolic bite that makes it very food-friendly. Best enjoyed within 3–5 years from the vintage for maximum freshness and energy, though the structure and tannin give it the capacity to evolve interestingly in bottle over a similar timeframe.

Production
The grapes for KalkundKiesel are sourced from organically farmed vineyards on the eastern side of Lake Neusiedl in Burgenland, where chalky limestone and gravel (“Kalk und Kiesel”) provide excellent drainage and impart a distinct mineral character to the wines. Harvest is carried out by hand to ensure optimal selection and preserve the health of the fruit. The different varieties are spontaneously fermented with native yeasts and left on the skins for an extended maceration of up to several weeks, much like a red wine, to extract color, tannin and aroma. After fermentation, the wine is aged in large wooden casks, remains unfiltered and is bottled without added sulfur, resulting in a pure, textural and authentic expression of both grape and place.

Food & Serving
This orange wine is remarkably versatile at the table, pairing beautifully with aromatic and textural dishes. Try it with roasted root vegetables, pumpkin and squash dishes, Middle Eastern mezze, grilled fish with herbs, poultry with citrus and spice, or umami-rich vegetarian cuisine such as mushroom risotto or miso-glazed eggplant. It also works well alongside soft-rind cheeses and aged alpine cheeses. Serve lightly chilled at around 10–12°C; too cold will mute its aromatics and texture. A short decant of 20–30 minutes is recommended to let the wine open up and allow its subtle tea, floral and spicy notes to fully emerge.

Producer
Weingut Claus Preisinger is one of the leading names in Austria’s natural and biodynamic wine movement, based in Gols on the northern shore of Lake Neusiedl in Burgenland. Since founding his estate in the early 2000s, Claus Preisinger has focused on organic and biodynamic viticulture, low-intervention cellar work and authentic expressions of local terroir. Working primarily with indigenous varieties and a minimalist approach—spontaneous fermentations, little to no sulfur, and no fining or filtration—he has helped redefine the image of Burgenland wines on the international stage. His KalkundKiesel range has become a benchmark for clean, vibrant, natural-style wines from Austria, valued by sommeliers and enthusiasts for their drinkability, precision and distinctive personality.

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