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Martin Vajčner | Jenny and Francois Selections

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Vineyard area: 4.2 hectares (=10 acres) across 9 small sites, estate-owned or in long-term rental + occasional purchase of certified organic grapes Vineyard management: certified organics or in transition, biodynamic methods Soils: diverse depending on the site – granite, calcareous, sand, loess, loam Main varieties: Riesling, Sauvignon Blanc, Muller Thurgau, Gruner Veltliner, Zweigelt, Pinot Noir Annual production (approx.): 15,000 – 20,000 bottles Winemaking: Native fermentation only. Fermentation and aging only in ceramic vats, various types of oak barrels, glass demijohns, qvevri. No fining, no filtration, little to no sulfur added at bottling. Fun facts: Jump to wines | Martin Vajčner Website “I used to take the “everything is done in the vineyard” as a cliché that winemakers will tell you because they know you want to hear it, but the more time I spend between the vines, the more I see the real truth of it,” Martin Vajčner smiles while walking us through one of his plots in his n

Vineyard area: 4.2 hectares (=10 acres) across 9 small sites, estate-owned or in long-term rental + occasional purchase of certified organic grapes Vineyard management: certified organics or in transition, biodynamic methods Soils: diverse depending on the site – granite, calcareous, sand, loess, loam Main varieties: Riesling, Sauvignon Blanc, Muller Thurgau, Gruner Veltliner, Zweigelt, Pinot Noir Annual production (approx.): 15,000 – 20,000 bottles Winemaking: Native fermentation only. Fermentation and aging only in ceramic vats, various types of oak barrels, glass demijohns, qvevri. No finin

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