Live Joyfully

The Braunstein family's connection to the land around Purbach am Neusiedlersee stretches back to 1632 — over four centuries of continuous cultivation, tradition, and evolution. For generations, they have tended the vineyards, orchards, and fields of the Langstreckhof, a lovingly restored listed estate in the historic heart of Purbach, on the western shore of Lake Neusiedl. This is not merely a winery; it is a living farm, a family home, a place of strength, retreat, and encounter where three generations live under one roof — united by wine, history, and what Birgit calls "the joy of life."

Birgit Braunstein took the helm of this ancient estate with a vision that was radical for its time: to transform the family farm into a model of biodynamic agriculture, where minerals, plants, animals, and people form an overall system in which everything is connected to everything else. She converted the vineyards to organic farming in 2006 and achieved Demeter certification — the world's oldest and most rigorous biodynamic standard — in 2009. But her commitment went far beyond the vineyard rows. She introduced goats, sheep, chickens, and bees to the estate. She planted wildflower meadows and cherry trees. She built living spaces for storks and insects. She co-founded the first Waldorf school in Burgenland. She became a trained Qigong and Kriya Yoga teacher. And she opened her winery as a Green Care company — a social enterprise that welcomes people in special life situations, creating spaces where nature heals, strengthens, and connects. For Birgit, sustainability is not just ecological; it is social, spiritual, and deeply human.

The winemaking philosophy is an extension of this holistic life. "We don't see ourselves as producers but as companions," Birgit says. "Wine is born in the vineyard, and we simply capture what nature gives us: the seasons, the soil, the light, and the air." In the cellar, this translates to spontaneous fermentation with indigenous yeasts, no fining, no filtration, and minimal intervention. The wines are allowed to mature at their own pace — honest, unfiltered, alive. Since 2008, Birgit has been assisted in the cellar by Adriana Gonzalez, the only female cellar master in Burgenland, who shares her commitment to purity and precision. The result is a portfolio of wines that are faithful, reliable, and enduring — wines that are quiet and unassuming at first, but always growing on you with each sip, revealing more complexity, more balance, more joy.

The next generation is already thriving. Felix and Max, Birgit's twin sons, are winemakers in their own right — full of youthful energy, a love for sports, nature, and wine. They have launched their own project, Braunstein Brothers, while continuing to work alongside their mother. The estate's employees are an extension of the family; most have been with the company for more than 15 years, a testament to Birgit's belief that sustainability extends not only to the land but also to its people. Together, they farm 22 hectares across numerous vineyard sites — Felsenstein, Glawarinza, Thenau, Heide, Breitenmoss, Scheibel, Lange Äcker, Fellmühlspitzacke, Mitterjoch, Goldberg, Edelgraben, Breitenmoos, Winkler — each with its own character, its own story, its own contribution to the estate's remarkable diversity.

Birgit Braunstein's cellar philosophy is perfectly described on her website: she handles her vines and wines "with mindfulness, conscientiousness, and intention." This is not marketing language; it is a lived practice, rooted in her study of Qigong — the ancient Chinese discipline of breath, movement, and energy — and her belief that the energy she brings to her work is transmitted to the wine. Every decision in the cellar is made with awareness: spontaneous fermentation with indigenous yeasts, no fining, no filtration, minimal sulfur additions, and a variety of vessels — stainless steel, barrel, concrete, and clay amphora — chosen according to what each variety and each vintage needs to express itself most fully.

The approach is one of deep listening. Birgit allows the multiple varieties she works with to "speak to what they need in processing," as one importer notes. She does not impose a uniform style across the portfolio; instead, she adapts her techniques to the grape, the terroir, and the vintage. Some wines ferment and age in stainless steel to preserve freshness and primary fruit. Others mature in older barrels to develop complexity and texture. She has experimented with clay amphorae for certain wines, seeking the pure, unadorned expression that terracotta can provide. Concrete eggs offer thermal stability and a unique micro-oxygenation. The common thread is restraint: no new oak to mask the fruit, no additives to correct nature's course, no manipulation to standardize the outcome. Just the grape, the yeast, the vessel, and time.

"Blaufränkisch Heide" — The Limestone Red: The Blaufränkisch Heide is Birgit's expression of Austria's signature red grape from the limestone soils of the Heide vineyard. Blaufränkisch, grown on calcium-rich sedimentary rock, develops a kind of dark, mineral intensity — a wine of structure, longevity, and what Birgit calls "inner tension." The grapes are hand-harvested with careful selection, fermented spontaneously with indigenous yeasts, and aged in older barrels to allow the terroir to speak without oak interference. In the glass, it is deep ruby with garnet reflections. The nose offers dark cherry, blackberry, wild herbs, and a distinct chalky, mineral note. The palate is medium to full-bodied, with firm yet elegant tannins, vibrant acidity, and a long, savory, mineral finish. It is a wine of depth and balance — the quintessential expression of Leithaberg Blaufränkisch. Serve at 16–18°C. Ages beautifully for 5–10 years. ~€18–€26 / ~$20–$28.

"Blaufränkisch Goldberg" — The Old Vines: The Blaufränkisch Goldberg is the estate's most profound red — a wine from the Goldberg vineyard's ~60-year-old vines, rooted in the complex mineral soils of shell limestone, schist, and crystalline quartz. This is a site of extraordinary depth and history, producing grapes of remarkable concentration and aromatic complexity. Hand-harvested, spontaneously fermented, aged in older barrels. Bottled unfined and unfiltered with minimal sulfur. In the glass, it is deep ruby with purple reflections. The nose offers intense dark fruit, violet, graphite, and a smoky, earthy mineral note. The palate is full-bodied, with structured tannins, electric acidity, and a finish that unfolds in layers — savory, spicy, mineral, endless. It is a wine for the cellar and the contemplative drinker. Serve at 16–18°C. Ages 10–15 years. ~€24–€32 / ~$26–$34.

"Zweigelt Mitterjoch" — The Schist Brightness: The Zweigelt Mitterjoch is Birgit's expression of Austria's most widely planted red variety from the schist soils of the Mitterjoch vineyard. Grown on warming, potassium-rich metamorphic rock and fermented in stainless steel to encourage naturally bright and fresh red fruit qualities, this is a wine of immediate pleasure and approachable charm. Unlike the darker, more textured Blaufränkisch wines from limestone, the Zweigelt Mitterjoch is lithe, juicy, and vivacious — a wine that captures the sunnier side of the Leithaberg. Hand-harvested, spontaneously fermented, aged in steel. In the glass, it is ruby with garnet reflections. The nose offers red cherry, raspberry, violet, and a subtle mineral note. The palate is medium-bodied, with soft tannins, lively acidity, and a clean, refreshing, fruit-driven finish. Serve at 14–16°C. Drink within 3–5 years for maximum freshness. ~€14–€20 / ~$16–$22.

"St. Laurent" — The Pinot Noir of Austria: The St. Laurent is Birgit's expression of Austria's most Pinot Noir-like indigenous variety — a grape of elegance, finesse, and a kind of wild, untamed beauty. At Braunstein, it is grown on selected sites and handled with the same minimal-intervention philosophy that defines the entire portfolio. Hand-harvested, spontaneously fermented, aged in older barrels. In the glass, it is ruby with garnet reflections. The nose offers red currant, wild strawberry, earth, and a distinct mineral note. The palate is medium-bodied, with silky tannins, vibrant acidity, and a long, complex, savory finish. It is a wine of surprising depth and sophistication — proof that St. Laurent, in the right hands and on the right soils, can rival the great Pinot Noirs of the world. Serve at 14–16°C. Ages 5–10 years. ~€18–€24 / ~$20–$26.

"Chardonnay" — The White Burgundy of Leithaberg: Birgit's Chardonnay is inspired by the great white Burgundies of France — wines of richness, minerality, and ageing potential — but it is unmistakably Leithaberg in character. Grown on limestone and shell limestone soils that echo the terroir of Chablis and the Côte de Beaune, the grapes are hand-harvested, gently pressed, and fermented spontaneously. A portion is aged in older barrels to develop texture and complexity, while another portion may see concrete or steel to preserve freshness. In the glass, it is golden yellow with green reflections. The nose offers ripe peach, citrus, hazelnut, and a distinct chalky mineral note. The palate is medium to full-bodied, with creamy texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of both immediacy and evolution — approachable young, profound with age. Serve at 10–12°C. Ages 5–10 years. ~€18–€26 / ~$20–$28.

"Sauvignon Blanc" — The Aromatic White: The Sauvignon Blanc is Birgit's expression of one of the world's most aromatic white varieties, grown on the diverse soils of the Leithaberg and handled with the same mindful, minimal-intervention approach. Unlike the grassy, herbaceous Sauvignons of New Zealand or the mineral, restrained versions of the Loire, Birgit's Sauvignon Blanc is a wine of balance — aromatic yet grounded, fruity yet mineral. Hand-harvested, spontaneously fermented, aged in a mix of steel and older wood. In the glass, it is pale straw with greenish reflections. The nose offers gooseberry, elderflower, citrus, and a subtle herbal note. The palate is light to medium-bodied, with crisp acidity, a precise mouthfeel, and a long, refreshing, mineral finish. Serve well chilled at 8–10°C. Drink within 2–3 years. ~€14–€20 / ~$16–$22.

"Welschriesling" — The Local White: The Welschriesling is Birgit's expression of a historic white grape of the Danube region — a variety often underestimated but capable of remarkable elegance and longevity in the right terroir. At Braunstein, it is grown on selected limestone sites and handled with the same care as the estate's top wines. Hand-harvested, spontaneously fermented, aged in steel or neutral vessels. In the glass, it is straw yellow with green reflections. The nose offers green apple, citrus, white flowers, and a distinct mineral note. The palate is light to medium-bodied, with vibrant acidity, a clean, precise mouthfeel, and a long, refreshing finish. It is a wine of honesty and place — a testament to the quality that emerges when a variety is allowed to speak its native language. Serve at 8–10°C. Drink within 2–4 years. ~€12–€18 / ~$14–$20.

"Pinot Blanc" — The Quiet Elegance: The Pinot Blanc is Birgit's expression of a variety that thrives in the cool continental climate and mineral soils of the Leithaberg — a white of quiet elegance, subtle complexity, and remarkable food-friendliness. Hand-harvested, spontaneously fermented, aged in steel or older barrels. In the glass, it is pale straw with luminous clarity. The nose offers pear, almond, white flowers, and a chalky mineral note. The palate is medium-bodied, with smooth texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of understatement — not shouting, but whispering its quality with each sip. Serve at 10–12°C. Drink within 2–4 years. ~€14–€20 / ~$16–$22.

"Neuburger" — The Nearly Forgotten: The Neuburger is Birgit's tribute to a traditional local white grape that nearly disappeared in 1990s Burgenland — a variety she remembers from childhood, when it was part of the region's fruit baskets and daily life. At Braunstein, it is revived with care and respect, grown on selected sites and handled with minimal intervention to preserve its unique character. Hand-harvested, spontaneously fermented, aged in a variety of vessels according to the vintage. In the glass, it is golden yellow with luminous intensity. The nose offers apricot, almond, white flowers, and a distinct mineral note. The palate is medium-bodied, with textured mouthfeel, vibrant acidity, and a long, savory, slightly nutty finish. It is a wine of memory and mission — proof that tradition, when honored with modern understanding, can produce something both timeless and contemporary. Serve at 10–12°C. Drink within 3–5 years. ~€16–€22 / ~$18–$24.

"Rosé" — The Joyful Pink: The Rosé is Birgit's expression of joy — a wine made for sunny afternoons, festive tables, and the simple pleasure of sharing. Crafted from a blend of red varieties, it is handled with the same care as the estate's most serious wines: hand-harvested, gently pressed, spontaneously fermented, and aged in steel to preserve its freshness and vibrancy. In the glass, it is salmon-pink with luminous clarity. The nose offers strawberry, rose petal, citrus, and a subtle mineral note. The palate is light to medium-bodied, with crisp acidity, a clean, refreshing mouthfeel, and a long, savory finish. It is a wine of celebration — natural, fresh, alive. Serve well chilled at 8–10°C. Drink young. ~€14–€20 / ~$16–$22.

Vessels & Ageing: Birgit works with a carefully chosen array of vessels, each selected to serve the wine's natural expression. Stainless steel tanks preserve freshness and primary fruit — essential for the Zweigelt Mitterjoch, the Sauvignon Blanc, and the Rosé. Older barrels — large, neutral oak — provide slow micro-oxygenation and the development of complex tertiary aromas without imparting wood flavor — perfect for the Blaufränkisch wines, the St. Laurent, and the Chardonnay. Concrete eggs offer thermal stability and a unique texture-enhancing micro-oxygenation — used experimentally for certain whites. Clay amphorae allow for the purest, most unadorned expression of fruit and terroir — part of Birgit's ongoing exploration of ancient winemaking techniques. The common thread across all vessels is the same mindfulness that defines everything at Braunstein: listen to the wine, respect its needs, and get out of the way.