Peternell Risque Ruzovy

This story begins with Paul Schuster, an Austrian chef who wanted to expand his wine knowledge. Neither short nor lazy, this chef, who is completely self-taught in wines, decided to embark on a great bus trip that took him to meet the greats of this industry, like Tom Lubbe at Domaine Matassa (France), 2 NaturKinde (Germany) and Massimo Marchiri and Antonella Geroz at Partida Creus (in Barcelona). Here, at this last meeting Massimo made him a proposition he could not refuse: to start making wine. Paul quickly spoke to Dave Ferris, another young Englishman he had met during his travels, who also didn’t hesitate to join in. This is how the first barrel of Kollektiv Paternell, made in the facilities at Partida Creus, was born. It was a complete success. And the adventure had only just begun. Finally, after several discussions and debates, they decided to base their operations in Austria, specifically Neusiedlersee, in the Burgerland region (northern Austria). However, both Paul and Dave had to return to their respective responsibilities in Vienna and Barcelona. Who would be the guardian of this project? This is where Simon Ecker, the newest member and a key player, comes in. The missing piece to complete Kollektiv Peternell.

The philosophy of this project is mainly based on creating totally natural wines, with no masks, where the variety speaks for itself. Among their wines are some very interesting things, including Peternell Risque Ruzovy, a rosé made from Pinot Gris and Blaufränkisch. In particular, this latter grape is a native variety, documented in the country as early as the 18th century, and is grown in both the north and south of Burgenland. This area is home to the biodynamic vineyards that Kollektiv Peternell uses to make their wines. For the moment, all are grapes bought from local winemakers, but there’s nothing to say that this trio will soon be buying their own vineyards. In any case, the grapes they use grow on sandy and clay soils mixed with pure gravel and limestone. In terms of climate, summers are hot and dry, with moderate rainfall in autumn and cold winters (with very little snow). Undoubtedly, these features are directly influenced by Lake Neusiedl, the largest lake in Central Europe, where the large body of water warms up during summer days and then releases the stored heat slowly at night.

In the winery, Kollektiv Peternell favours whole-cluster vinification in open vats and foot-pressing. To make Peternell Risque Ruzovy, the grapes are taken to the winery and, without destemming, go directly to a maceration where both white and red varieties are in contact for 3 days. After this, Kollektiv Peternell Ruzovy is transferred to stainless steel tanks, where it will ferment spontaneously, without adding any nutrients and using native yeasts. After this process, Kollektiv Peternell Ruzovy remains in the same tanks, where it is aged for five months to allow time for malolactic fermentation. A great natural wine with very limited production. So you’d better be paying attention!