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The acids are more vibrant, the tannins are sharper, and the colours are deeper - Correspondence with Franz Weninger

BT: How do you evaluate the 2006 vintage?
FW: Our 2006 vintage was exceptionally fine. Thanks to the favourable weather the grape, the taste, the flavour are all very harmonic. And from a structure point of view I consider it he best vintage of the last decade. Every type made a deep, composite structured wine.

BT: Were the 2006 Merlot and the Cabernet Franc already made after the principles of biodynamics
FW: Our cellar works entirely on the basis of biodynamics since 2006. Biodynamics means a holistic, ecological approach. The essence of its philosophy is that the whole estate is one unit, one living organism. Thus if you apply biodynamic cultivation, than you have to use it on the whole estate.

BT: In your opinion, what is the effect of biodynamical wine-growing in wines?
FW: Our wine-making principles are the same since 2000: we do not use any additives, enzymes, yeast, etc. I think the biodynamical wine-growing gives richer aroma to the grape and thus to the wine. The skin of the grape is thicker, nevertheless more delicate, the acids are more vibrant, tannins are sharper, and the colours are deeper. It means greater harmony and longer ripening potential.

BT: Where are you headed at the Weninger Cellar?
FW: The introduction of biodynamics was necessary to gain more taste, more flavour from the terroir. In the future we will strive to support the natural process in the grape and in the cellar. As a result of this we hope to make even more unique and special wines.