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Gut Oggau Atanasius Rot

Gut Oggau Atanasius Rot


Varietal: Blaufränkisch (60%) and Zweigelt (40%)
Region: Burgenland, Austria
Grower: Eduard Tscheppe and Stephanie Eselböck-Tscheppe
Soil: Calcareous gravel soil
Vine Age: 35 Years
Style: 4 Weeks Maceration with Native Yeasts in Oak then 11 months in Oak
Biodynamic Certification: Demeter

Burgenland is one of the 4 main wine regions of Austria, composed of 5 Sub regions, Eisenberg (515 hectatres) to the south grows the Iconic Austrian Grape Blaufränkisch. Leithaberg, where the town of Oggau lies, is thought to be the original home of red wine in Austria. Mittelburgenland is known for its very expressive reds, with Blaufränkisch and bold Cab Savs being the favourites of winemakers out there. Neusiedlersee (home of Infamous Austrian winemaker Christian Tschida). As with the famous namesake just mentioned, this region is full of experimentation with bold fruity wines, they also experiment a fair bit with Noble rot (Equivalent to a tree dried natural). Finally Rosalia is home to spicy reds and fruity whites.

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Gut Oggau Atanasius is a natural, young red wine made with the Blaufränkisch and Zweigelt varieties by the Gut Oggau winery in Neusiedlersee-Hügelland (Burgenland).

Gut Oggau Atanasius comes from a plot of vineyards planted in calcareous gravel soil where biodynamic techniques are used so that each strain can express both the age and the character of the native Austrian varieties. The grapes are harvested by hand.

Once the plot is harvested, the Gut Oggau Atanasius grape is partially destemmed. Then it macerates for 4 weeks and ferments with native yeasts in oak vats. After that, it ages for 11 months in oak barrels of 1000 and 1500 litres. The wine is not clarified or filtered and no sulphites are added.


Additional information

Weight 1400 g