Diwald Luft & Liebe Zweigelt 2018


The Diwalds have been pioneers of organic viticulture in Austria since 1980, and now second-generation winemaker Martin is at the reins. He prefers to interfere as little as possible in the cellar, deploying intuition, patience, humility and a top-notch T-shirt collection while farming a series of vineyard plots around the village of Grossriedenthal in Wagram. According to Martin, his ambition is to make “cheerful wines, in which the zest of the region and the philosophy of the vintner are united”. These are cutting edge wines made by one of Austria’s brightest young talents.

In October, the grapes are hand-picked, de-stemmed and fermented on the skins in a fermentation tank. The juice begins its fermentation process in a warm cellar and then finishes fermenting in a cold barn. Every day, we punch down the cap once or twice to mix the juice through and avoid drying out the skins. 10 – 14 days later, we do a single gentle pressing before we let the wines mature in used 225-litres barrels for 12 months. We neither filter nor fine the wines, and only a small amount of sulphur is added. The Zündstoff made from Grüner Veltliner grapes is more on the butterscotch, spicy side, while the Zündstoff Riesling excites the palate with plenty of fruit and razor-sharp acidity. These wines are simply dynamite…

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