S. Haider
  • Vineyard: Bernhard Ott
  • Wine growing region: Wagram
  • City: Feuersbrunn
  • Region: Niederösterreich
  • Country: Austria
  • Vinetage: 75.00
  • website: »


  • 2003 Newcomer of the Year

Bernhard Ott

The Ott family has been active in winemaking in the Wagram town of Feuersbrunn since 1889. The Grüner Veltiner gets the most attention: Over 95 per cent of the vineyard area is planted with this versatile variety today. The second most important product beside the Grüner Veltliner is not another grape, but the apricot. The Ott family makes jam, a part of the apricots goes to the three star restaurant, “Tantris” in Munich, but the largest part is processed into apricot distillate by the famous distiller Hans Reisetbauer.

Bernhard Ott runs the vineyard in the fourth generation. On calcareous loess soil, Ott produces powerful Grüner Veltliner, which retain the balance by means of their extra richness and the good spine of acidity. The bio-dynamic cultivation guarantees the authentic expression of the growing conditions; the pure varietal presses which profit in particular from this are Spiegel, Stein and Rosenberg.

Since the 2009 vintage, Ott has additionally experimented with the fermentation of Grüner Veltliner in qvevris: in traditional Caucasian clay vessels, which the winemaker had brought over from Georgia to Austria. The wine is rich in tannins and tastes very unusual to European tongues. Ott hopes that the Grüner Veltliner aged in this way becomes even more refined during years in the bottle just like the other wines which aged in quevris. The only other variety, apart from the Grüner Veltliner, is Riesling from which Ott makes the mineral, fruity wine “von Rotem Schotter”.