We like estate wines. Unfortunately, they are far too rare. House wines offer a first impression of how winemakers work, bear their signature, reveal something about the terroir, and are generally affordable for everyone. They are democratic by nature and usually pair perfectly with the food of the region.
Fortunately, HP Harrer keeps the tradition of the estate wine alive. The red version is made from Zweigelt, Pinot Noir and Blaufränkisch. It receives essentially the same treatment as the estate’s single-vineyard wines. In a nutshell, this means that the vines are farmed biodynamically, with a deliberate focus on slow, careful work in the parcels.
The grapes for the Hauswein rot are pre-selected – although HP cultivates his vines with such meticulous attention in general that this simply means they tend to be a touch lighter than the single-varietal interpretations.
In the cellar, restraint is the guiding principle. The wine is made without fining agents, cultured yeasts, enzymes or unnecessary oenological interventions, and no sulphur is added.
Fermentation: Spontaneous | wild yeasts | without temperature control
Maturation: 8 months amphoras and stainless steel tank
Filtration: No
SO₂: < 25 mg/l
Alcohol: 11% vol.
Closure: Natural cork
Serving temperature: 10–12 °C
Best drinking window: Now – 2028
Volume and price per litre: 0.75 l / (€15.86/l)
All winemakers listed by Vinonudo work their vineyards with compost, organic fertilisers and natural preparations, and refrain from using herbicides, pesticides and synthetic fertilisers.
