Claus Preisinger makes wine tucked away, near Lake Neusidlersee in Burgenland. Claus’ first vintage was in 2000 and since then he has gone from the original 3 hectares, to 17 which he cultivates himself. It is mostly planted to indigenous varietals.
This is a blend of Weissburgunder, Grüner Veltliner, Welschriesling and a bit of Muscat Ottonel. The name comes from the words for the soils on which the grapes grow. Kalk (limestone and kiesel (pebbly). The grapes were left on skins for between 1 and 2 weeks and naturally fermented in barrel and amphora. It is a textural skin-contact wine with plenty of apples and pears, nuttiness, and a voluptuous mouth feel with a fine mineral corset. Serious, yet refreshing.