Christina Netzl started making wine at five years old on her family's farm in Göttlesbrunn, in Austria's Carnuntum region, and never really stopped. The Netzl family has been farming this land for six generations, and when Christina came back from studying oenology in London, she pushed the operation toward the fully organic, low-intervention approach it follows today.
The Grüner Veltliner ferments spontaneously in steel and is bottled unfined and unfiltered, which is why it's hazy in the glass. We love the label too: every creature on it depicts a beneficial insect that you'd actually find at work in the vineyards, which tells you everything about how Christina thinks about her land.
