Weingut Gassner is a Demeter certified Biodynamic wine estate in the Burgenland region of Austria. The winery is located in the centre of the old town of Rust am See on the Lake Neusiedl.

Owner: Marianne and Robert Gassner.

Background: Robert wrote this to me 18 May 2022 “I grew up in a wine-making family. After a “short” break of 25 years, in the year 2007, our family started our new work and in 2015, the first bottled wine was available for purchase.” He said he chose Biodynamics over organics. The most important reason for the biodynamic method was certainly the climate protection.’

Biodynamic certification: Demeter.

Biodynamic practices: The application of the preparations is exclusively done by hand with a backpack sprayer. This way we are able to feel the vineyard and try to recognize a possible imbalance and to counteract with it.

Vineyards: 3 ha of Blauer Zweigelt and Grüner Veltliner, half of which is on the small “Rusterberg” mountain  and half is on the “Kreidestein”.

Vineyards-Rusterberg: The soil on the “Rusterberg” is a brown earth weathered soil, which lies on slate–granite primary rock. This rock formation, called “Ruster Schotter”, contains many minerals and quartz. This makes the wines here particularly fine and elegant. Lake Neusiedl also offers a special microclimate. This is where the Grüner Veltliner, Furmint and Blaufränkisch wines grow.

Vineyards-Kreidestein: The “Kreidestein” on the Leithaberg offers pure chalky soil as a base for Pinot Noir and Cabernet Sauvignon. For our concept, we use the term „freilegen“, which we associate with the renovation at our winery- we exposed a lot of old entrances, a tower from the 16th century and so on. In connection with our wine, we use the term „freilegen“ to express that our flavours are released just as the nature made them. And in connection with our label, the term „freilegen“ is used to uncover a second label-each bottle is unique! 

Winery: Demeter certified winery in the middle of the town Rust, on the lake Neusiedl. The walls of the winery date back to the 16th century and make the wine an excellent maturing environment and aging possibilities, as well as a special ambience,’ Robert told me.

Winemaking: Natural ferments. Wines age in Austrian oak barrels or clay amphorae.

Production: 12,000 bottles.

White wines

Furmint: “This vineyard was planted in 2016, at the Rusterberg, so it’s the youngest and our baby. In the middle ages, Furmint was the main grape variety of Rusterberg. Unfortunately, the grape has been forgotten for a long time. So it was clear to us to replant and revive the variety, that used to be specific for that area. The vineyard is cultivated biodynamically and has a very special atmosphere. The vineyard is cultivated biodynamically and has a very special atmosphere. The application of the preparations is exclusively done by hand with a backpack sprayer. This way we are able to feel the vineyard and try to recognize a possible imbalance and to counteract with it. | 2020 This wine was the first real harvested with few grapes per plant and there are only 300l bottled. Fresh pressed and aged in an amphora for 6 months and then matured for 12 months in an oak barrel from „Stockinger“ made in Austria. The wine is unfiltered and contains sulphites less than 40g /l. (12,5%Alc., 1,7 g/l residual sugar and 6,5 g/l acidity). 

Grüner Veltliner: 2017 Bottled.

Red wines

Blaufränkisch Rusterberg Reserve:

Rusterberg Reserve:

Cabernet Sauvignon Kreidestein Reserve:

Blauer Zweigelt Rusterberg Reserve: 2015 Zweigelt. 28 months in oak.

Contact

Website: See here