The winery “Fuchs and Hase” is a joint winery of Alwin & Stefanie Jurtschitsch and Martin & Anna Arndorfer and is dedicated exclusively to PET NAT wines. This stands for petillant/sparkling and naturel/natural in French. For the individual volumes, the grapes were fermented on the mash and were filled directly into the bottles during the first fermentation. The natural carbon dioxide was thereby bound in the wine. Spontaneously fermented, without additives, unfiltered - the pure and natural expression of the grape and the craftsmanship.
Rosé
the animating one
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After a short maceration period, Zweigelt was pressed as a rosé and crushed Cabernet Sauvignon grapes were added to the fermenting juice.
Vol.1
the refreshing one
Müller Thurgau and Grüner Veltliner were co-pressed with the stems and 5% crushed Sauvignon Blanc grapes (without stems) were added within the first few days of fermentation to obtain more fruit and structure.
Vol.2
the fruity one
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Grüner Veltliner and Gelber Muskateller were pressed together, at the beginning of fermentation a further 3% was added.Added crushed Muscat grapes for 7 days for more fruit and complexity.
Vol.3
the juicy one
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Welschriesling was pressed as a whole grape and crushed Riesling grapes were added for 10 days in the fermenting Welschriesling juice to obtain more fruit and complexity.
Vol.4
the strong character
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Crushed Müller Thurgau and Grüner Veltliner grapes fermented on the mash with the stems on for 12 days. The free-run and pressed juice was then separated and for the most part only free-run juice was used.