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Kolfok - 'INTRA! The Wild' - Grüner Veltliner, Welschriesling - Burgenland, AT - 2020
Kolfok - 'INTRA! The Wild' - Grüner Veltliner, Welschriesling - Burgenland, AT - 2020
Load image into Gallery viewer, Kolfok - 'INTRA! The Wild' - Grüner Veltliner, Welschriesling - Burgenland, AT - 2020
Load image into Gallery viewer, Kolfok - 'INTRA! The Wild' - Grüner Veltliner, Welschriesling - Burgenland, AT - 2020

Kolfok - 'INTRA! The Wild' - Grüner Veltliner, Welschriesling - Burgenland, AT - 2020

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Stefan Wellanschitz likes the phenolic notes of skin-fermented wines but was looking for a way to preserve the wine's elegance. He achieved just that with intracellular fermentation. The intact grapes rest in a large fermentation vessel where native yeasts slowly start the fermentation process inside of the berries, leading to a gentler extraction of the skins. After nine weeks the grapes were pressed and finished primary and secondary fermentation in 1100 and 1500 Liter used Stockinger oak barrels. Tasted blind, one would readily suspect a skin-fermented wine, but the wine's clear appearance makes these phenolic notes a surprise to the uninitiated. A gem of creative winemaking by someone who understands the craft intuitively. --- Stefan Wellanschitz likes the phenolic notes of skin-fermented wines but was looking for a way to preserve the wine's elegance. He achieved just that with intracellular fermentation. The intact grapes rest in a large fermentation vessel where native yeasts slowly start the fermentation process inside of the berries, leading to a gentler extraction of the skins. After nine weeks the grapes were pressed and finished primary and secondary fermentation in 1100 and 1500 Liter used Stockinger oak barrels. Here at Winemonger we truly love this wine. Tasted blind, one would readily suspect a skin-fermented wine, but the wine's clear appearance makes these phenolic notes a surprise to the uninitiated. A gem of creative winemaking by someone who understands the craft intuitively. In regional dialect Kolfok means an unconventional thinker. Winemaker Stefan Wellanschitz's family's estate in Neckenmarkt dates to the early 19th century, when this part of Burgenland was still Hungarian and not Austrian. In 2013 Stefan decided to deviate from the family's more traditional style and launch his own wines with a philosophy of natural winemaking combined with an emphasis on terroir. His goal aptly demonstrates Neckenmarkt's unique combination of alpine soils and Pannonian climate. Stephan rejects the idea of monoculture, planting cover crops of herbs and beneficial plants. All work in the cellar is gentle with minimal intervention. There is no pumping, filtering or fining and very low sulphur use.
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