FAQ

Native is our line of indigenous grape varieties Furmint and Blaufränkisch – wines that show their Pannonian origin particularly clearly. Wild & Free are wines with skin contact or skin fermentation: Wild stands for wild yeasts, Free for freedom from additives. Analogue is our series of unique creations: limited-edition wines with their own image motifs that show how diverse nature is.

Our wines are clear and precise – not quirky, not "wild" in the sense of being flawed. Because we add nothing and filter nothing out, they appear more vibrant and have more texture. Most are low in alcohol yet full on the palate. The skin-fermented wines from the Wild & Free line have a bit more tannin and spice – perhaps unusual, but very accessible.

Furmint pairs well with lake fish, white meat, vegetables, and aged cheese—it is particularly well-suited to Wiener Schnitzel and asparagus dishes. Furmint is a true all-rounder. The wines from the Wild & Free line pair well with spicy and Asian cuisine, vegetable dishes, and appetizers. Blaufränkisch and Pinot Noir go well with game, mushrooms, and braised dishes.

Because it is alive. Since 2014, we have not filtered any of our wines and have refrained from using fining or clarifying agents. A slight haze or sediment at the bottom of the bottle is therefore natural and not a fault. Most of our wines look clear nonetheless because they clarify themselves over time and we bottle them gently. Only the wines from the Wild & Free line are somewhat more naturally cloudy – and these suspended particles carry flavor, much like naturally cloudy apple juice. If you prefer it clear, stand the bottle upright for a few hours before opening and pour carefully.

We use sulfur only minimally, if at all. Since sulfites are naturally produced during every fermentation process, the label still states "contains sulfites." Because we do not use any fining or clarifying agents, including animal-based ones like gelatin or egg white, our wines are vegan.

Best stored lying down, in a dark and cool place at around 10 to 15 °C. Many of our wines, especially the Furmint, have great aging potential and gain depth over the years; the wines from the Wild & Free line are best enjoyed young. White wines taste best at 10 to 12 °C, skin-fermented wines at 12 to 14 °C, and red wines at 14 to 16 °C. These are recommendations – everyone has their own preference.

We do not submit our wines to competitions. It is more important to us that they express their origin than that they collect points.

We ship to private individuals within Austria and to Germany. Your order will generally reach you within a few working days. You can view the exact shipping costs before completing your order.

Our limited wines, such as those from the Analogue series, are only available in small quantities – they are often sold out after just a few weeks. Those who sign up for our newsletter will be the first to hear about new vintages and special editions.

Yes, there are still some older vintages and magnum bottles available from our private wine cellar. Sending an inquiry via email to office@michaelwenzel.at is worth it.

Yes, we would be delighted – especially businesses that value origin, organic farming, and honest craftsmanship. For price lists, samples, and orders, please write to us at office@michaelwenzel.at.

Yes, by appointment. We charge 35 euros per person for a tasting. Please contact us in advance at office@michaelwenzel.at – we look forward to answering your request.

We are happy to welcome groups by appointment – please let us know how many people are in your party. As our space is limited, we can accommodate a maximum of ten people. Our winery is only partially set up for children and dogs; however, there is a children's playground just about 100 meters away.

Yes. We are a certified organic winery, we work as much as possible by hand, and we use exclusively grapes from our own vineyards in Rust.

Minimal intervention in the cellar – and all the more attention in the vineyard. Our wines ferment spontaneously, without cultured yeasts, chaptalization, enzymes, or fining and clarifying agents. They mature on the lees, are not filtered, and – if at all – contain only minimal added sulfur.