If you want terroir, i.e. that which fundamentally shapes the wine and its taste, you have to do without intervention. This is above all a matter of trust: in your own potential and in the fact that nature can develop on its own if you just let it. Bernhard Ott is convinced of this. By switching to biodynamics in 2006, the winegrower from Wagram has fully adapted to the rhythm of nature: uncompromising and open to what each vintage has in store for him.
Since Bernhard Ott took over his parents' winery in the early 1990s, he has focused almost exclusively on Grüner Veltliner. The deep loess on the Wagram and in the Kamptal suits the grape variety particularly well. When cultivating the vineyards according to the principles of biodynamics, much is done by hand: the grape harvest, the stirring of the biodynamic preparations, the production of organic compost. The focus is on intensive greening, gentle soil cultivation with light machinery and spontaneous fermentation using yeasts that are naturally present in the vineyards. Much of the way Bernhard Ott makes his wine today is reminiscent of his ancestors. In the cellar, he has long used hand-operated grape mills and a basket press and macerates the grapes with stems. Spontaneous fermentation and storage on the lees take place in large wooden barrels. They are Ott's greatest homage to tradition, which he carries into the future with respect for the past but with the knowledge of today - for independent wines that, more than ever, stand for uncompromising quality and an unmistakable taste.
Weingut Ott is a member of respekt-BIODYN and the Österreichische Traditionsweingüter as well as a partner of the JRE Jeunes Restaurateurs Österreichs.
Route
