Naked Red 2019 celebrates the lightness of being with its juicy red fruitiness and vivacious character. This seriously uncomplicated wine is sourced from vines rooted in the limestone and schist of the Leithaberg slopes on the west side of Neusiedler See, and the gravelly Parndorfer Platte and humus-rich Heideboden on the east side. Handcrafted with organic cultivation, handpicked in mid-September to early October, this wine undergoes spontaneous fermentation with two weeks of maceration on the

At a Glance

• Origin: Burgenland, Austria
• Varietal & Type: Zweigelt, Blaufränkisch, St. Laurent
• Vintage:
• ABV: 12.5%
• Vineyard Soil: Limestone and schist (Leithaberg), gravelly (Parndorfer Plain)
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: very light, delicate tannin structure and blackberry deliciousness.
• Food Pairing: Wiener Schnitzel, charcuterie, mushroom risotto
• Serving Temp: 54-57°F (Lightly chilled)

About the Winemaker

Weingut Heinrich was founded in 1990 by Gernot Heinrich with just one hectare next to his parents' winery in Gols, on the northeastern shore of Lake Neusiedl in Burgenland, Austria. He made a decisive early choice: to focus on high-quality, age-worthy red wines rather than the simple table whites that dominated the region. Today, the estate has grown to approximately 100 hectares.

The turning point came in 2006 when Gernot and his wife Heike converted entirely to biodynamic viticulture—not a marketing decision but a philosophical one, born from tasting biodynamic wines and recognizing their 'spirit and vibrancy.' They joined Demeter, the Pannobile group (Burgenland producers focused on terroir-driven reds), and became founding members of Respekt-BIODYN, a benchmark certifying body for biodynamic viticulture in Austria.

Farming & Cellar: Vineyards span two radically different terroirs: warm sandy loam in Gols and cool limestone-schist in Leithaberg (20km away). Wines are fermented spontaneously, aged extensively on lees, and bottled without fining or filtration—often with zero sulfur. They keep sheep, ducks, and beehives on the land, following the lunar calendar. 'We feel more freshness, more vibrancy, more life in our wines from growing on living soils,' says Gernot. 'Doing less gives more taste.'