Gut Oggau is a project in the small town of Oggau in Burgenland, Austria, started by Eduard and Stephanie Tscheppe in 2007. Before starting the winery, Eduard made conventional wine with his father in Styria, and Stephanie’s family owned and operated the Michelin starred restaurant Taubenkobel. They painstakingly restored the 17th century winery that had been abandoned for 20 years, including its 200-year-old screw press. The vines’ 20-year period of neglect was fortunate, as this allowed for all pesticide and chemical treatments to be washed away. This let them begin working immediately on vines biodynamically, where they are now fully Demeter certified. The 2016 vintage Weiss is a blend of Gruner Veltliner, Weissburgunder (Pinot Blanc), Gewurtztraminer. One third of the grapes ferment on the skins for about 3 weeks while the rest are directly pressed. The wine then stays in 500L barrels for about 11 months, with no batonnage. Bottled unfined, unfiltered, and with zero addition of sulfur.