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NATURAL WINES BY SCHÖDL
Schödl is run by siblings Mathias, Viktoria and Leonhard in Loidesthal, in the eastern Weinviertel close to the Slovak border. Their father taught winemaking and loved traditional-method sparkling wine, which is still part of the range. Before taking over, the siblings worked at estates in New Zealand, South Africa and the US. They changed the farming from around 2016, on loess, chalky clay and iron-rich sandstone, with sheep doing the mowing between the rows.
In the cellar they use wild yeasts, steel, concrete eggs, amphora and old oak, with skin contact from a few hours to two weeks and 10 to 15 mg/l of sulphur. Grün Grün Grüner Veltliner is the fresh everyday white, Rosé Supernova co-ferments Pinot Noir and Sankt Laurent, and Bloody Muskat is Roter Muskateller with about two weeks on skins. The Blanc de Blancs Sekt and Rosé Brut spend 20 months or more on the lees.
