We interviewed our partner Christoph of PMC Münzenrieder, about what makes their single vineyards “Ried Tschernosem & Salz” and “Ried Hollabern” in Apetlon – Austria, and their wine so special.
Wine of Austria:
What makes your wine-growing region special?
Christoph of PMC Münzenrieder:
Apetlon, near Lake Neusiedl, is blessed with ancient salt pans that contribute a unique minerality and fine structure to the wines, setting them apart from other regions. The climate is ideal for producing a variety of wines Zweigelt Neusiedlersee DAC, bold red wines, elegant sweet wines, and fruity white wines.
High humidity and autumn fog encourage the development of noble rot (Botrytis cinerea), which is essential for producing the sweet wines designated under the DAC classification.
Wine of Austria:
What sets your wine production apart?
Christoph of PMC Münzenrieder:
We use traditional methods with French influence, focusing on fruit character, a balanced finish, prioritizing structure and elegance to create what we call “HAPPY WINES”. We are fortunate to have the versatility to produce a diverse range of varieties: 50% red, 25% white and 25% sweet.
Wine of Austria:
How do you work in the vineyards?
Christoph of PMC Münzenrieder:
We remove extra leaves and shoots to allow more air and sunlight penetration, helping grapes ripen evenly without sunburn. We maintain healthy vine stocks throughout the growing season. This might sound surprising, but it actually helps us achieve smaller, more concentrated grapes. By limiting the overall yield, the vine stock focuses its energy on fewer grapes, resulting in a more concentrated flavour and smaller berry size. Grapes that don’t meet our quality criteria are removed throughout the year, ensuring all the vine stock’s strength goes into the best-quality grapes.
Wine of Austria:
And in the cellar?
Christoph of PMC Münzenriedergner:
The grapes are carefully selected again at harvest. Depending on the variety, white wines are macerated at 5° to 6° Celsius for 5 to 12 hours before fermentation at 18° to 22° Celsius. Red wines undergo a longer cold maceration of up to 4 days, followed by mash fermentation for 2 to 4 weeks at 25° to 30° Celsius. The fermentation temperature and behaviour are checked twice daily for all wines. Pressing is done pneumatically using a low-pressure process with a maximum of 1.5 bar.
Our focus lies on gentle and clean processing, strict controls, cold maceration and extended fermentation for all our wines. Top wines are aged in our climate-controlled barrique cellar for up to 18 months. We use French 228- to 500-litre oak barrels allowing our wines the perfect conditions to develop their full potential. Optimal bottle ageing is ensured through our temperature-controlled warehouse.
Wine of Austria:
What are you particularly proud of?
Christoph of PMC Münzenrieder:
We are especially proud that wines from our premier single vineyard, “NEUBRUCH“, consistently rank among the best in Austria and internationally. These include the NEUBRUCH Sauvignon Blanc, Chardonnay, Pinot Noir and Zweigelt.
Wine of Austria:
Do you have any exciting news?
Christoph of PMC Münzenrieder:
I’m currently experimenting with a non-alcoholic Grüner Veltliner in the cellar. It’s fascinating to see if this project can lead to a genuine non-alcoholic or low-alcohol wine, while still maintaining the high-quality standards we uphold for all our wines.
This year, we’re also excited to introduce a new dry Orange wine made from Gewürztraminer, which is constantly receiving positive feedback.
Wine of Austria:
Finally, is there anything else you would like us to know?
Christoph of PMC Münzenrieder:
We, PMC Münzenrieder were honoured as “Sweet Winemaker of the Year” by the International Wine Challenge (IWC) in 2017. Additionally, we received the prestigious title of “Best Overall Producer of Austria” from the Austrian Wine Competition (AWC) in 2023.
If you’re looking for Wines from Austria, look no further. We have everything you need to curate the perfect portfolio for your clients.