Muscat Freyheit Heinrich 2021
Muscat Freyheit Heinrich 2021
Serve at: 12°-14°C
Glass type

Muscat Freyheit Heinrich 2021

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The Muscat Freyheit vines are deeply rooted in the limestone sandstone soils with shale and mica rocks on the eastern slopes of the Leitha mountains and in the silty-sandy sediment on the southern escarpment of the Parndorf plateau. The vineyards are currently being converted to biodynamic cultivation.

Vinification takes place entirely in steel tanks. After manual harvesting, which takes place from the end of August to the beginning of September, the grapes ferment spontaneously with a soaking on the skins together with the must for about 15 days, but it is the maturation in amphora for 9 months that characterises this product.

The bottle that is chosen is made of clay.

Three Senses

Muscat Freyheit Heinrich opens sensuously in an instant to reveal a broad boquet of floral scents combined with a colourful and tasty mix of fruits such as kumquat, persimmon and grapefruit. There is also a spicy side that brings to mind coriander, candied fennel seeds and wheatgrass, to name but a few. Despite all its fragrance, it paradoxically impresses with its non-intrusiveness. Vital and structured with a creamy texture and delicate bitterness, spiciness is the creed of this cheerful nature. This wine is the equivalent of the wine described by Lewis Carroll in 'Alice in Wonderland' in the chapter about the Mad Hatter's crazy tea party.
For the best fun, shake before pouring!


Heinrich in vigna

Great wines express a sense of place and are best able to do this when they are rooted in a biologically diverse environment where the vitality of the soil is intact and vines live in symbiosis with the complex ecosystem in which they live.

Heinrich's highest aspiration is to give nature and its many facets a voice through wines. The ways and means to achieve this are marked by many fundamental actions and decisions that set the course and reflect ethical and quality philosophies.

The Heinrich family decided to convert to biodynamic viticulture in 2006, a decision based on the goal of making the winery's own vineyards successively more resilient, more vital and more heterogeneous.

At the same time, Heinrich allows his wines and himself the freedom of less and less intervention. Regardless of the fact that all wines are fermented spontaneously and are often left on the skins for weeks, it is above all time that shapes Heinrich's wines.

To this end, the wines remain unaltered on their lees, most of the time in used wooden barrels, and develop their own unique spectrum of aromas over time. There is an awareness of these natural processes, which are closely monitored, giving rise to the idea of producing authentic and truly genuine wines.

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