Heinrich Naked Orange NV

In 1990, Gernot and Heike Heinrich established their winery. However, this was not their crowning achievement. The truly remarkable aspect of this venture is that they were the first producers in the Burgenland region (Austria) to transition from white wines to reds. It was the latter that truly brought them fame, but even so, the Heinrichs did not want to neglect white varieties. Thus, they created Heinrich Naked Orange.

 

As its name suggests, Heinrich Naked Orange is an orange wine, which translates to a white wine made in the same manner as a red. This means that the principal step in its production—with due respect to the work of the native yeasts—is maceration, a process in which the grape must remains in contact with the skins for a period. In the case of Heinrich Naked Orange, this lasts for two weeks, during which time it acquires the distinctive character that defines this wine from the outset.

 

It goes without saying that to carry out this production, the raw material must be of the highest quality; and in this regard, neither Gernot nor Heike have anything to fear as Weingut Heinrich practices biodynamics. Specifically, Heinrich Naked Orange is a blend of different varieties that grow in the vineyards the winery owns on both sides of Neusiedl. Part of the chardonnay, pinot blanc, pinot gris, traminer, and muscat used grows on the western side, on the limestone soils of the Leitha Mountains slopes; the other part grows on the eastern side, in the Parndorfer and Heideborden plains, rich in gravel and humus. In both areas, the climate is continental, with sunny days and cool nights tempered and softened by the proximity of the lake. Just as good tuna requires little in the kitchen, these grapes also need little more. Simply ensuring a healthy and diverse environment, with a varied ecosystem, where only natural remedies and manual labor are employed. In fact, the grape clusters are handpicked, one by one, and transported to the winery.

 

Heinrich Naked Orange goes directly to crushing, where the berries are crushed, releasing some of the juice. Both the solid part (including the stems) and the liquid are placed in the vats where they will macerate for fourteen days. During this time, spontaneous fermentation occurs thanks to the native yeasts until the process is complete and it is time for pressing. Heinrich Naked Orange is gently pressed, obtaining the clear liquid that will be transferred to clay amphorae and oak barrels, where it will rest for over a year and undergo malolactic fermentation. Heinrich Naked Orange will be so rich that it will not need filtering or clarification, going directly into the bottle with only a pinch of sulfur added to ensure it remains in good condition.

 

Gernot and Heike Heinrich have demonstrated that, although the reds may garner the fame, there is much to be said for a white wine that defies the norms. Cheers to that!