Burgenland
, Austria
Winery Overview
Modern day Szigeti (pronounced ZIG-it-ee) was born in 1990, when brothers Norbert and Peter Szigeti returned to
their hometown of Gols to take over the family business. Norbert trained in enology and worked in a large sparkling
wine firm in Vienna, while Peter completed hotel management school. The brothers combined their skills to open
the Sektkellerei (“Sparkling Cellar”).
Location of Vineyard
Instead of a family owned vineyard, the Szigeti’s produce wine from a number of small vineyards located on both
sides of Lake Neusiedl (Burgenland). They work closely with the growers to ensure they produce reliable, quality
wines from grapes that have been grown without chemical interventions.
Winemaking Philosophy
Using only the finest grapes from carefully tended vineyards, Szigeti generates a firm bubble using the Méthode
Traditionnelle (a highly labor intensive bottle fermentation process). The wines acquire a distinctive mousseux due
to the use of yeasts indigenous to the classical Champagne region in France. The dosages are typically prepared
with local sweet wines. For Szigeti, the process of Méthode Traditionnelle must not trump the integrity of the fruit.
In other words, the dominant perfumes and flavors of the wines should be of the varietal, and should not be masked
by the yeasty, fermentative flavors of secondary fermentation in bottle.
Burgenland
, Austria
Winery Overview
Gernot Heinrich’s early years were spent working in his family’s winery when in 1990, Gernot and his wife, Heike,
purchased 2-1/2 acres of vineyards and started their own winery. Just over a decade later, the Heinrich’s were
awarded the prestigious Falstaff “Winemaker of the Year” award.
Location of Vineyard
Located along Austria’s central, eastern border, three main vineyard areas comprise the Heinrich vineyard land - the
Heideboden, the cru sites of Parndorfer Platte and the Leitha range.
Winemaking Philosophy
Early vintages were powerful and boldly tannic, aged primarily in new barriques, however, over the past decade
the use of new barrels in the cellar has become modest. The Heinrich’s ensure fruit is translated into wines that are
powerful, yet without hard edges — complex, yet delicate.
