Birgit Wiederstein | Göttlesbrunn, Carnuntum, Lower Austria — Biodynamic, Minimal-Intervention Natural Wines by a Female Winemaker
Birgit Wiederstein • Göttlesbrunn, Carnuntum, Lower Austria • Weiberwirtschaft Wiederstein • Founded 2002 • 5.5 Hectares • Biodynamic • Lacon Certified Organic • Lunar Calendar • Foot-Stomping • Unfiltered • Unfined • Female Winemaker

Wine-Making Companion to Nature

Birgit Wiederstein is a passionate female winemaker and the owner of Weiberwirtschaft Wiederstein in Göttlesbrunn, in the heart of the Carnuntum wine region of Lower Austria. [^116^] She took over the family business in 2002 and, along with her mother, has established a reputation for producing elegant, character-driven wines that truly reflect the rhythms of nature and the unique terroir of Carnuntum. [^117^] For many years, Birgit has been committed to biodynamic viticulture, crafting wines with minimal intervention, unfined and unfiltered, relying on natural yeasts for fermentation and embracing traditional methods such as foot-stomping grapes. [^117^] She describes herself as a "wine-making companion," believing her role is to guide and nurture the natural processes of the vineyard rather than to impose her will on them — a philosophy that places the vineyard, not the cellar, at the centre of everything she does. [^117^]

5.5
Hectares
2002
Took Over
8+
Varieties
Carnuntum • Lower Austria
01 — Origin

From School Biology to Biodynamic Vintner

Birgit Wiederstein's journey into wine was not a departure from her early passions but a natural extension of them. As a schoolgirl, she was captivated by the definition of biology as "the study of life" — a fascination that would later lead her to become an organically farming vintner, seeing the vineyard as a living organism to be understood and nurtured rather than a factory to be managed. [^117^] This early love of biology was not merely academic; it was a worldview that shaped every decision she would later make in the vineyard and the cellar. When she took over the family winery in 2002, she did not simply inherit a business — she inherited a responsibility to the land, to the vines, and to the wines that would carry her name.

The Wiederstein estate is located in Göttlesbrunn, a village in the heart of the Carnuntum wine region, just half an hour east of Vienna and south of the Danube. [^119^] Carnuntum is one of Austria's most historically significant wine regions, named after the Roman military camp that once dominated the area. The Romans recognised the quality of the local terroir over two millennia ago, planting vines on the gentle slopes of limestone and clay that characterise the region. [^117^] Today, Carnuntum is known for producing robust, spicy red wines — particularly from Zweigelt and Blaufränkisch — as well as fresh, mineral whites from Grüner Veltliner and other varieties. It is a region of continental climate, with hot summers, cold winters, and a diurnal temperature range that preserves acidity while allowing full phenolic ripeness.

Birgit runs the estate as a "Weiberwirtschaft" — a women-led business — alongside her mother. [^117^] This is not a marketing label but a statement of independence and vision. In a region and an industry still dominated by male winemakers, the Wiederstein estate stands as a testament to the fact that the best wines are made by those who listen — to the soil, to the vines, to the seasons — and that gender has no bearing on the capacity for sensitivity, patience, and technical skill. Since 2002, Birgit has transformed the family estate from a conventional winery into a beacon of biodynamic practice, producing wines that are recognised across Europe and beyond for their purity, vitality, and unmistakable sense of place. [^116^]

"For Birgit, biodynamics is more than farming — it's a philosophy of respect: respect for nature, for tradition, and for the people who enjoy her wines."

— Wiederstein Winery

02 — Approach

Biodynamic, Lunar Calendar & Living Soils

Birgit Wiederstein's vineyards are cultivated according to biological organic-certified (by Lacon) and biodynamic principles — a dual certification that reflects both her commitment to measurable organic standards and her deeper, holistic belief in the vineyard as a living system. [^116^] Her methods are not abstract or mystical; they are practical, observation-based, and rooted in a profound respect for the interconnectedness of soil, plant, animal, and human. She works in harmony with the lunar calendar, timing vineyard work — pruning, planting, treatments, and harvest — to the rhythms of the moon, which she believes influence the sap flow in the vines and the vitality of the soil. [^116^] [^117^]

Central to her approach is the preparation of natural composts to enrich the soil. Rather than relying on synthetic fertilisers or even standard organic amendments, Birgit creates her own composts from vineyard waste, animal manure, and biodynamic preparations such as BD 500 (horn manure) and BD 501 (horn silica). These preparations are buried in the soil or exposed to the elements according to strict biodynamic calendars, then diluted and sprayed onto the vineyard to stimulate microbial life, improve soil structure, and enhance the vines' natural resistance to disease. The result is soil that is not merely fertile but alive — teeming with bacteria, fungi, earthworms, and beneficial insects that form a complex food web supporting the vines from below.

Biodiversity is encouraged at every level of the vineyard ecosystem. Cover crops are planted between rows to prevent erosion, fix nitrogen, and provide habitat for beneficial insects. Hedgerows and wildflower strips attract pollinators and predators of vineyard pests. Birds nest in the trees that border the property. This is not monoculture viticulture; it is polyculture agriculture where the vine is one element in a broader ecological community. The 5.5 hectares are planted to a diverse mix of varieties — Zweigelt, Blaufränkisch, Pinot Noir, and Merlot for reds; Grüner Veltliner, Sauvignon Blanc, Gelber Muskateller, and rare traditional varieties like Lindenblättriger (also known as Hárslevelű) and Brauner Veltliner for whites. [^117^] This diversity is both a hedge against climate variability and a reflection of Birgit's belief that the best expression of terroir comes from varieties that have historically belonged to the region.

Lacon-Certified Organic & Biodynamic

Dual certification reflecting both measurable organic standards and holistic biodynamic practice. Lunar calendar-guided vineyard work. Natural composts. BD 500 and BD 501 preparations. Living soil as the foundation. [^116^] [^117^]

Carnuntum Terroir

Limestone and clay soils on gentle slopes. Continental climate with hot summers, cold winters, and significant diurnal range. Roman viticultural heritage dating back over 2,000 years. [^117^] [^119^]

Rare Traditional Varieties

Lindenblättriger (Hárslevelű), Brauner Veltliner, Gelber Muskateller alongside Zweigelt, Blaufränkisch, Pinot Noir, Merlot, Grüner Veltliner, and Sauvignon Blanc. Diversity as climate resilience and terroir expression. [^117^]

Biodiversity & Ecosystem Health

Cover crops, hedgerows, wildflower strips, and habitat for beneficial insects, birds, and pollinators. Polyculture agriculture where the vine is one element in a living community. Not monoculture — ecosystem. [^116^]

03 — Winemaking

Foot-Stomping, Indigenous Yeasts & Minimal Intervention

Birgit Wiederstein describes herself as a "wine-making companion" — a phrase that encapsulates her entire cellar philosophy. [^117^] She believes that the crucial part of winemaking happens in the vineyard, where the careful interaction between people and plants determines the wine's character. Her role in the cellar is not to impose her will on the grapes but to guide and nurture the natural processes that are already underway. This is minimal intervention not as a rejection of technique but as a recognition that the best wines are those that require the least correction — wines that arrive in the cellar with such balance and health that the winemaker's job is primarily to protect them from harm. [^117^]

In practice, this means embracing traditional methods that have been largely abandoned by modern, industrial winemaking. Birgit foot-stomps her grapes — a gentle, tactile form of crushing that breaks the skins without shredding the seeds or extracting harsh tannins. [^117^] Foot-stomping is slower and more labour-intensive than mechanical crushing, but it allows for a more precise control over extraction and preserves the integrity of the grape must. Fermentation is carried out exclusively with indigenous yeasts — the wild, naturally occurring microorganisms that colonise the grape skins and the cellar environment. [^117^] These yeasts are not predictable; they ferment at their own pace, producing a complex array of aromatic compounds that commercial yeast strains cannot replicate. The result is wines with a distinct microbial fingerprint — wines that could not have been made anywhere else, by anyone else.

Her wines are often unfiltered and unfined, preserving their natural cloudiness, texture, and evolving character. [^116^] [^117^] Fining and filtration are standard practices in conventional winemaking, used to clarify wine and stabilise it for transport and storage. But they also strip away flavour, texture, and complexity. Birgit rejects these shortcuts, trusting that healthy grapes and clean cellar practices will produce wines that are stable without artificial clarification. The wines are bottled with minimal sulfur, if any — a final expression of her belief that the less she adds, the more the wine can speak for itself. The result is a portfolio of wines that are alive, vibrant, and deeply connected to the limestone and clay soils of Carnuntum — wines that taste of the place they come from because nothing has been done to obscure that taste. [^116^]

Rhea Zweigelt — "Elegant, Vibrant, Expressing the Carnuntum Character"

The Rhea Zweigelt is Birgit Wiederstein's flagship red — a wine that embodies her biodynamic philosophy and her commitment to letting the vineyard speak. [^116^] [^117^]

Made from 100% Zweigelt grapes grown on the limestone and clay soils of Göttlesbrunn, the fruit is hand-harvested at optimal ripeness and foot-stomped in the cellar to gently break the skins. Fermentation is spontaneous with indigenous yeasts, and the wine ages in neutral vessels — old barrels or concrete — that do not impart oak flavour but allow for slow micro-oxygenation. There is no fining, no filtration, and minimal or zero added sulfur. [^117^]

In the glass, it is a deep, luminous ruby with a slight natural haze. The nose is elegant and vibrant: ripe black cherry, wild raspberry, a hint of white pepper, and a distinct earthy, mineral note from the limestone subsoil. The palate is medium-bodied, with fine, supple tannins and a freshness that is surprising for a wine of this depth — the hallmark of Carnuntum's cool nights and biodynamic viticulture. There is none of the over-extraction or excessive alcohol that can plague modern Zweigelt; instead, there is balance, precision, and a lingering finish that speaks of the living soil from which it came. This is Zweigelt as it should be: spicy, fresh, and utterly individual. Serve at cellar temperature, with air. ~€20–€28 / ~$22–$30.

04 — Collection

The Birgit Wiederstein Range

Birgit Wiederstein produces a diverse portfolio of biodynamic wines from her 5.5 hectares in Göttlesbrunn, Carnuntum. The range spans elegant reds, fresh whites, a vibrant rosé, and a traditional method sparkling wine, all made with minimal intervention, indigenous yeasts, and little to no added sulfur. Prices are approximate and in EUR/USD.

Rhea — Red
Zweigelt — Biodynamic, 100% Zweigelt, foot-stomped, indigenous yeasts, unfiltered, unfined, minimal sulfur
The flagship. Deep ruby, black cherry, wild raspberry, white pepper, limestone minerality. Medium-bodied, fine tannins, surprising freshness. Elegant, vibrant, and unmistakably Carnuntum. [^116^] [^117^] ~€20–€28 / ~$22–$30.
Red
Zirkus — Red
Zweigelt — Biodynamic, foot-stomped, indigenous yeasts, unfiltered, unfined, minimal sulfur
A playful, expressive Zweigelt — the "circus" of the range. Lighter and more aromatic than Rhea, with red berry fruit, floral notes, and a glou-glou appeal. [^117^] ~€18–€26 / ~$20–$28.
Red
Wie Damals — Red
Blaufränkisch — Biodynamic, old vines, foot-stomped, indigenous yeasts, unfiltered, unfined, minimal sulfur
"Like back then" — a traditional Blaufränkisch from old vines. Dark, spicy, and structured, with the signature pepper and graphite of Carnuntum Blaufränkisch. [^122^] ~€28–€38 / ~$30–$42.
Red
Rozae — Rosé
Zweigelt, Blaufränkisch, Pinot Noir, Merlot — Biodynamic, direct press, indigenous yeasts, unfiltered, unfined, minimal sulfur
Bright salmon pink. Fresh, lively, with pure strawberry, raspberry, and a delicate structure. A rosé of real character and depth, not mere afterthought. [^116^] [^125^] ~€16–€22 / ~$18–$24.
Rosé
Die Flora — White
Grüner Veltliner — Biodynamic, foot-stomped, indigenous yeasts, unfiltered, unfined, minimal sulfur
The "Flora" — a Grüner Veltliner of natural vitality. Green apple, white pepper, fresh herbs, and a distinct mineral salinity from the limestone soils. [^117^] ~€16–€22 / ~$18–$24.
White
Anna Blume — White
Lindenblättriger (Hárslevelű) — Biodynamic, rare traditional variety, indigenous yeasts, unfiltered, unfined, minimal sulfur
From the rare Lindenblättriger grape — also known as Hárslevelű. Aromatic, floral, and honeyed, with a texture unlike any other white in the range. A true discovery. [^117^] [^119^] ~€18–€26 / ~$20–$28.
White
Perlenspiel Brut — Sparkling
Blend — Biodynamic, traditional method, indigenous yeasts, unfiltered, minimal sulfur
"Pearl game" — a traditional method sparkling wine from Carnuntum. Fine bubbles, crisp acidity, and a savoury complexity that speaks of its biodynamic origins. [^117^] ~€22–€30 / ~$24–$32.
Sparkling