Weingut HM Lang

Austrian freshness!

First time we met Markus, was at the wine fair Vievinum where the captured our taste buds with wine of amazing quality - they had a ravishing acidity, low abv., a beautiful fruit with green apples, lime, lemon, star fruit, kiwi, under ripe pear, green plums etc., astonishing intensity and a long aftertaste. It wasn't before the second meeting we started working together - meeting at Vievinum again, where I passed by Markus and he called out to me for a quick talk and a tasting of the wines - once again the quality was spot on and not long aften I returned to Denmark, we had the whole line of wines from Markus in stock.

"Our approach implies that the size of our winery is limited to the work a couple can do to produce elegant wines with cristaline clarity for a premium quality segment" - Markus Lang

The wines from HM Lang have an intensity, acidity and complexity made for ageing to obtain even more complexity over time.

In the vineyard:

• Organic since 2013, Demeter since 2017 Biodynamisch zertifiziert
• Very old GV and Riesling clones
• High bilology active soils, Vermikulit
• Minimal Soiltreatment
• No hedging
• Permanent greening, very divers world of plants
• Manual gentle pruning with scissors
• Composttee, 500, 501, Baldrian
• Only 2 small tractor overrans per year
• All manual work

Vinification, a 3-year process:

• Early manual harvest according to physiological ripeness, ph value
• Acidity replaces alcohol in leading structuring element
• Standardized Vinification for all wines
• Two days pressing on manual lever press
• Spontaneous fermentation and Malolactic
• 2-2,5 Years on primary yeast and grape portion, no additives in the process
• Oak Barrels 600l, 1000l, 2400l
• Stoneware amphores, 1000l, batonnage
• Minimal Sulphuring before unfiltrated gravity assisted hand filling
• 4-times selected French natural corks
• First release after 3 years (Ist April)

Pressed with love!

• Selfmade Leverpress made of iron and concrete
• Manually operated, no electric or hydraulic power
• 100 ton press
• Stainless-steel press bucket for up to 6 bar pressure
• Whole bunch grapes are pressed for 2 days
• High and constant yield of ~80%
• Very gentle pressing process
• Must oxidized, runs per gravity in cellar
• "Cellar is a 100 m long rock cave, where we established a wine cellar" - Markus Lang
• Summer and winter 10°C
• Gravitation filling process

Wine info:

The Vineyard: Steiner Schreck with Granit and Gneis soil produces - Grüner Veltliner: "Dritter Akt", "Kalt und Klar" and Riesling: "This is not a love Song".

The vineyard: Steiner Braunsdorfer with Loess, granite and gneis soil produces Grüner Veltliner "Fuchs und Dachs".