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Low Sulphite Vegan
Gneisz es Csilliam Franz Weninger - Buon Vino Natural Wine
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Gneisz es Csilliam Franz Weninger 2017

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Additional Information

One Line Description Gneisz es Csilliam Franz Weninger 2017, biodynamic wine, Merlot, Syrah, spicy, fruity, orange peel and grasses, lovely stuff.
Production Method Natural, Organic, Biodynamic
Country Hungary Hungarian
Producer Franz Weninger
Vintage 2016
Wine Type Red Wine
Wine Style Medium bodied
Grape Blend Merlot/Syrah
Alcohol 13.5% abv
Terroir Gneiss and Mica-Schist
Total Sulphur Level 35 mg/litre
Maturation 14 months in big old barrels
Annual Production 10 - 20,000 bottles
Ageing Potential Lovely in youth but would age well over 5-8 years
Production Detail Biodynamic famring certified according to 'Respekt', natural fermentation, naturally occuring malolatic, no fining, no filtration, small amount of sulphur added at bottling.
Natural Features Low Sulphite (Sulphur), Vegan, Unfiltered


Gneisz es Csilliam Franz Weninger 2017, biodynamic wine, Merlot, Syrah, spicy, fruity, orange peel and grasses, lovely stuff. The gneiss and mica schist, which are present all the way to the surface, make the soil porous and thus dry and warm. The entry point wine from the Weninger estate in Hungary, certified Biodynamic, easy drinking and delightfully elegant Merlot/Syrah.

Franz Weninger comes from a lineage which dates back to the early 19th century in the town of Horitschon, Burgenland in southern Austria. Not long after the end of communist Hungary, Franz’s Father bought some parcels of vines in Balf, close to Sopron thought to be the best area for Kekfrankos (Blaufrankisch) in Hungary. The area lies in close proximity to lake Neusiedlersee which has a warming influence contrasted by cool winds which come down from the nearby mountains. This special climate makes for perfect ripening conditions for Kekfrankos.

Since 2006, the Wininger family have been working biodynamically which they see as essential for the best quality grapes and to fully realise the difference in terroir expressed in this sensitive grape variety. The soils in Sopron, Gneiss and Mica-schist yield a different style of wine to that in nearby Burgenland which is limestone, chalk, and clay. Their production in both Hungary and Austria is dominated by different expressions of Kekfrankos but they also plant Furmint, Pinot Blanc, Pinot Gris, some international varieties and even produce a delicious natural cider. Their commitment to natural farming and quality wine is combined with outstanding value for money.

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