Blaufränkisch Forever
Markus Altenburger is a self-taught winemaker in Jois, Leithaberg DAC, Burgenland, Austria, farming 17 hectares of certified organic vineyards with biodynamic practices. The Altenburger family has been cultivating this land since the 16th century, when they moved from Tyrol to Burgenland and established a traditional mixed farm. Today, Markus — together with his wife Bernadette and their two daughters — produces wines of extraordinary elegance and terroir transparency from old vines planted by his grandfather in 1969, with a singular focus on Blaufränkisch and a deep commitment to natural, low-intervention winemaking. His journey into natural wine began with a childhood memory: snacking on Neuburger grapes and never finding that pure taste again in conventional wines. By stripping away modern additives — selected yeasts, enzymes, heavy sulfites — he found his way back to the grape. The result is a portfolio of wines that are spontaneous, unfiltered, unfined, and alive: whole-bunch Blaufränkisch from limestone and schist, skin-macerated white blends, concrete-egg Neuburger, and hand-painted labels made from his own wine lees. Annual production is 50,000–60,000 bottles. No commercial yeasts. No filtration. No fining. Just a tiny dose of sulfur at bottling — 7 to 15 ppm maximum.
From Tyrol to Leithaberg
The Altenburger family's story in Burgenland stretches back to the 16th century, when they migrated from the mountainous western region of Tyrol to the eastern plains of Burgenland and established a traditional mixed farm cultivating vines alongside other crops. For generations, they tended the land around Jois — a village in the Leithaberg DAC, on the western shore of Lake Neusiedl — growing grapes, raising animals, and living in close connection with the rhythms of the agricultural year. Markus's grandfather planted Blaufränkisch vines in 1969 on the Gritschenberg vineyard — old, low-yielding, loose-bunch selections that would become the foundation of Markus's entire philosophy. These vines, now more than 55 years old, still produce the estate's most profound wines, a living link between past and present.
Markus himself did not follow a conventional path into wine. Self-taught and driven by curiosity, he began making wine in 2007 using purchased grapes from his parents, neighbors, and his father's friends — the generation that was gradually retiring and leaving their land to him. Between 2011 and 2017, as these long-term suppliers stepped back, Markus took over their vineyards, transitioning from a buyer to a grower. Today, half of the 17 hectares are estate-owned (a mix of ancient family plots and newer acquisitions), and the other half is farmed under long-term rental agreements of 25 years — treated with the same care and attention as his own land. His goal was never simply to make wine; it was to be a grower, to spend more time in nature, to make his own decisions in the vineyard, and to leave healthy soils for future generations.
The turning point in Markus's winemaking came from a childhood memory. Growing up, he and his siblings snacked on Neuburger grapes — a traditional local white variety — all summer and autumn. "Back then, our fruit baskets didn't include bananas or lychees, but apples, cherries and Neuburger," he recalls. When he began drinking wine as an adult, he was disappointed to find that the pure, joyful grape taste he remembered had been replaced by unified, cold-fermented, selected-yeast generic aromas and sulfites. This realization — that modern winemaking had erased the very taste that had defined his childhood — set him on a path of stripping away additives one by one. By 2007, he was fermenting with indigenous yeasts. By 2014, he had transitioned to organic farming. Today, he employs biodynamic practices — 500 and 501 preparations, herbal teas for crop protection, Simonit & Sirch pruning — without seeking formal biodynamic certification, integrating these methods into his own holistic farming concept.
The labels are perhaps the most visible expression of Markus's hands-on philosophy. Designed by Markus himself using his bare hands and wine lees as "paint" — Blaufränkisch lees for the reds, skin-fermented white blend sediments for the whites — each label bears the imprint of his own touch. The idea was born by accident: while cleaning barrels, he touched a white box and his "Blaufränkisch hands" left a mark. He and Bernadette liked it so much that they developed an entire series, with a graphic designer friend helping to formalize the symbols. Entry-level wines carry more colorful elements; single-vineyard wines bear a single, elegant symbol. It is a label system that embodies everything the estate stands for: authenticity, imperfection, terroir, and the human hand.
"When we were kids, we used to snack on Neuburger grapes all summer and autumn. I have incredibly strong and positive memories of this particular grape taste. Then I grew up and started to drink wine, and I was disappointed to realize that I couldn't find this joyful grape taste in the bottle. It had been replaced with unified, cold-fermented, selected yeast generic aromas, and sulfites."
— Markus Altenburger, on the memory that changed everything
Leithaberg & Living Soils
Markus Altenburger's vineyards are scattered across the Leithaberg DAC, surrounding the village of Jois on the western shore of Lake Neusiedl in Burgenland, Austria. The Leithaberg is a hill range that rises from the Pannonian plain, its slopes composed of two distinct and complementary soil types: Leithakalk — a pure white limestone that gives wines length, finesse, and mineral precision — and schist/slate — a metamorphic rock that brings dark fruit intensity, structure, and a kind of smoky, earthy depth. Between these extremes lies chalky loam and clay loam, richer soils with better water retention that provide the vines with consistent nourishment through the dry summer months. The result is a terroir of extraordinary diversity within a compact area, allowing Markus to craft wines of distinct personality from vineyards just kilometers apart.
The climate is Pannonian — hot, dry summers with abundant sunshine, cold winters, and the moderating influence of Lake Neusiedl, which creates morning mists and evening breezes that help regulate temperature and reduce water stress. The Leithaberg's elevation provides a cooling effect that preserves acidity in the grapes, while the lake's thermal mass extends the growing season and protects against late spring frosts. It is a climate that rewards careful viticulture: the dry conditions mean little disease pressure, but also mean that water management, cover cropping, and soil organic matter are critical to vine health and grape quality.
Farming is certified organic since 2014, with biodynamic practices integrated into a personal, evolving system. Markus adds his own compost — a mix of grape stems, skins, and cow dung from a neighbor — to build living soil. He experiments extensively with cover crops to manage water stress, prevent erosion, and encourage biodiversity. The landscape around Jois is naturally varied: small forests crown the hilltops, different crops grow between the vineyards, and where biodiversity is lacking, Markus plants trees and leaves space for natural vegetation. For several years, he has been brewing teas from herbs collected in the vineyards, woods, and fallows — horsetail, nettle, and others — using these as part of his crop protection system with what he describes as "astonishing results." He also employs the Simonit & Sirch pruning method, which enables vines to be healthier and live longer — a critical consideration for his older vines and new plantations alike.
Two-thirds of the 17 hectares are vines more than 30 years old, with the oldest dating to 1969. These old vines — planted by Markus's grandfather with low-yielding, loose-bunch selections — are the soul of the estate. The Gritschenberg vineyard, in particular, has not been touched by a tractor for seven years; even spraying is done manually with a backpack sprayer. Native cover crops regulate vine growth naturally, keeping yields low and aromatic intensity high. The Paradiesgarten plot, located within the 800-year-old Jungenberg cru, is farmed entirely without tractors or machinery, with indigenous wild cover crops growing amongst 50-year-old vines. It is a level of manual care and respect for the vine that is rare even in the natural wine world — and it produces wines of unmistakable concentration and terroir transparency.
Jois, western shore of Lake Neusiedl, Burgenland, Austria. Leithaberg hill range rising from the Pannonian plain. Two distinct soil types: Leithakalk (pure white limestone — length, finesse, mineral precision) and schist/slate (dark fruit, structure, smoky depth). Chalky loam and clay loam in lower slopes for water retention. Pannonian climate: hot dry summers, cold winters, lake moderation. Elevation provides cooling; lake extends growing season. Natural biodiversity: forests, mixed crops, fallows.
Certified organic since 2014. Own compost from grape stems, skins, and neighbor's cow dung. Extensive cover crop experiments for water stress management and soil health. Biodynamic practices: 500 and 501 preparations, herbal teas from vineyard-collected herbs (horsetail, nettle, etc.) for crop protection. Simonit & Sirch pruning for vine longevity. No synthetic pesticides, herbicides, or chemical fertilizers. Planting trees and leaving natural vegetation where biodiversity is lacking.
Two-thirds of vines >30 years old; oldest planted 1969 by Markus's grandfather. Gritschenberg: no tractor for 7 years, manual backpack spraying only. Native cover crops regulate growth, low yields, high aromatic intensity. Paradiesgarten: 50-year-old vines, farmed entirely without machinery, indigenous wild cover crops. Manual harvest with careful selection. Family personally oversees every aspect. Mix of estate-owned (50%) and long-term rental (25-year agreements, 50%).
Blaufränkisch grows in 75% of vineyards — the estate's signature grape. Inspired by French growers' conviction in local varieties. Old plots from grandfather's 1969 selection massale: low-yielding, loose bunches. Whole-bunch fermentation as the subtlest method for gentle extraction. Blaufränkisch is "delicate and powerful at the same time, and versatile enough to fascinate me, vintage after vintage." Also Neuburger (nearly disappeared in 1990s Burgenland), Chardonnay, Grüner Veltliner, Gewürztraminer, and more.
Whole Bunches & Wild Yeasts
Markus Altenburger's cellar philosophy is one of radical minimalism: indigenous yeast fermentation since his very first vintage in 2007, no filtration, no fining, no chemicals, no additives — just a tiny dose of sulfur (7–15 ppm) added just before bottling. The goal is not to "make" wine but to allow the vineyard to speak through the grape, with the cellar serving as a transparent conduit rather than an interventionist workshop. This approach requires exceptional vineyard material; as Markus says, "there's no 'catching up' on poor material by tinkering in the cellar." The quality must be created in the vineyard, and the cellar's job is to preserve it.
The signature technique for the reds is whole-bunch fermentation. After years of experimentation, Markus found that working with whole clusters was the subtlest and most suitable way to extract the elegant, cherry-like character of Blaufränkisch without over-extraction or harsh tannins. Blaufränkisch has distinct tannins and good acidity; it can be very elegant when treated gently. Whole-bunch fermentation in old-style big wooden fermenters allows for slow, spontaneous fermentation with native yeasts, creating wines of remarkable freshness, aromatic lift, and silky texture. The pressing is extremely gentle, with low juice yield, preserving the integrity of the fruit. Ageing takes place in large, neutral Stockinger barrels — 500L, 600L, 700L, even 2000L — that do not impart oak flavor but allow for slow micro-oxygenation and the development of complex tertiary aromas.
"Blaufränkisch vom Kalk" — The Village Wine: Markus's entry-level Blaufränkisch and his "everyday wine that never gets boring." A blend of seven different plots across the Leithaberg DAC, combining young vines with vines up to 40 years old, some on limestone and some on chalky loam. Grapes are hand-harvested, destemmed, and macerated as whole berries for 7 days, then spontaneously fermented in stainless steel and wooden fermenters. Aged 9 months in old wood barrels. Bottled unfined and unfiltered. In the glass: sappy, cherry-like, fun to drink, with depths and fruit intensity perfect for any occasion. Can age a couple of years. Serve at 14–16°C. ~€16–€22 / ~$18–$24.
"Helden Rot" — The Heroes: The name "Helden" (German for "heroes") refers to the 2014 vintage, when an intense hailstorm in August left only a few grapes undamaged — real heroes. Given the minuscule quantity, Markus fermented grapes from two radically different terroirs together for the first time: Hackelsberg (pure dry schist) and Bergschmallister (white limestone). It was also his first whole-bunch fermentation, an approach he has stuck with ever since. The wine is a testament to resilience and terroir contrast. Schist brings out rich dark fruit; limestone gives length and softness. Spontaneously fermented in wooden fermenter, aged 14 months in used 500L–700L oak barrels. Bottled unfined and unfiltered with 10 mg sulfites. Deep ruby with garnet reflections. Dark cherry, plum, wild herbs, smoky mineral note. Full-bodied, elegant tannins, vibrant acidity, long complex finish. Serve at 16–18°C. Ages 5–10 years. ~€20–€28 / ~$22–$30.
"CRIC" — The Next Generation: CRIC [kritch] is short for Gritschenberg — a young plantation from Markus's own selection massale, growing right next to the old vines planted by his grandfather in 1969. It represents the generational bond between past and future. Pure white limestone terroir. Hand-harvested, whole-bunch maceration for 2 weeks, spontaneous fermentation in wooden fermenter. Aged 12 months in a used 2000L oak barrel. Bottled unfined and unfiltered with 10 mg sulfites. Fruity, aromatic, with uplifting acidity. "Our freshest and most elegant limestone-born Blaufränkisch," Markus says. Ruby with purple reflections. Red cherry, violet, chalky mineral note. Medium-bodied, silky tannins, vibrant acidity, long precise finish. Serve at 14–16°C. Ages 3–7 years. ~€18–€24 / ~$20–$26.
"Gritschenberg Alte Reben" — The Grandfather's Vines: The estate's most profound wine — a true terroir wine from the old Gritschenberg vineyard planted in 1969. This was the first Blaufränkisch vineyard Markus could work with, and it became his biggest source of inspiration to become a winemaker and focus on this grape. The plot hasn't been touched by a tractor for 7 years; spraying is done manually with a backpack sprayer. Native cover crops regulate growth. Hand-harvested, whole-bunch maceration for 4 weeks, spontaneous fermentation in wooden fermenter. Aged 23 months in used 500L oak barrels. Bottled unfined and unfiltered with 15 mg sulfites. Deep ruby with garnet reflections. Dark cherry, blackberry, wild herbs, graphite, intense mineral note. Full-bodied, firm yet refined tannins, electric acidity, endless finish. Great aging potential — 10–15 years. Serve at 16–18°C. ~€28–€36 / ~$30–$38.
"Paradiesgarten" — Nature Takes Control: From a 50-year-old plot called "Paradiesgarten" within the 800-year-old Jungenberg cru. Markus farms this plot entirely without tractors or machinery, letting indigenous wild cover crops grow amongst the vines. The 2024 vintage is hand-harvested and left to macerate for 3 weeks as whole clusters in amphora and small ceramic Clayver vessels. After pressing, the wine ages another 12 months in the same vessels before bottling. It is a wine of extraordinary biodiversity and balance — the purest expression of letting nature take control. Deep ruby with purple reflections. Intense dark fruit, wild herbs, earthy mineral note. Medium to full-bodied, fine tannins, vibrant acidity, long complex finish. Serve at 16–18°C. Ages 5–10 years. ~€24–€32 / ~$26–$34.
"Neuburger Betont" — The Concrete White: "Betont" means both "concrete" and "distinct" in German — a double meaning that captures this wine perfectly. It was the first wine fermented and aged entirely in concrete eggs, and it remains the only wine to be 100% aged in concrete. The focus is on Neuburger, a traditional local white grape that nearly disappeared in 1990s Burgenland. Two vineyards, 25–40 years old: pure limestone in Gritschenberg, pure schist on Buschenberg. Hand-harvested, destemmed, macerated on skins for 4.5 days. Spontaneously fermented in concrete eggs. Aged 9 months in concrete egg. Bottled unfined and unfiltered with 10 mg sulfites. Golden yellow with luminous intensity. Apricot, almond, white flowers, chalky mineral note. Medium-bodied, textured, vibrant acidity, long savory finish. Serve at 10–12°C. Drink within 3–5 years. ~€18–€24 / ~$20–$26.
"Chardonnay vom Kalk" — The Neighbor's Wine: "The most unpretentious way of living our passion for this grape that matches so well with the limestone soils of our village. It's the one wine we open when friends or neighbors drop by unannounced." Old vines planted in 1969 by Markus's grandfather on pure white limestone and chalk. Hand-harvested, destemmed, direct press. Spontaneously fermented in concrete eggs and large oak barrels. Aged 8 months in medium and large used oak barrels. Bottled unfined and unfiltered. Golden yellow with green reflections. Ripe peach, lime, hazelnut, chalky mineral note. Medium-bodied, crunchy minerality, lemony finish, long and satisfying. Serve at 10–12°C. Drink within 2–4 years. ~€16–€22 / ~$18–$24.
"Jungenberg" — The Schist Chardonnay: White Burgundy was once the role model; now Markus has developed his own style — "more terroir driven and origin-focused; less invasive in the cellar and vineyard." From the Jungenberg vineyard, a mica schist slope in Jois with a winegrowing history of more than 800 years. Vines planted in 1990 by Markus's father Matthias. Hand-harvested, direct-pressed without destemming. Spontaneous fermentation in big oak barrels and concrete eggs. Aged 14 months in big oak barrels. Golden yellow in the glass. Zesty, transparent nose of ripe peach and lime. Palate starts mineral, rounds into a long, slightly buttery finish. Ready to drink and to age. Serve at 10–12°C. Ages 3–7 years. ~€20–€28 / ~$22–$30.
"Skin & Stones" — The Skin-Macerated White: Inspired by the old tradition of blending a small proportion of an aromatic grape into a structured, fresh wine to add a special twist. The name comes from skin maceration and the rocky soils — and implies that the wine is bone dry. A blend of Grüner Veltliner, Gewürztraminer, Welschriesling, Sauvignon Blanc, Neuburger, and Muskat Ottonel from four different vineyards (15–40 years old) on limestone and chalky loam. Half the grapes are destemmed and macerated on skins for 8–10 days; the other half are direct-pressed. Spontaneously fermented in big oak Stockinger barrels and concrete eggs. Aged 9 months in concrete eggs and big wooden barrels. Bottled unfined and unfiltered. Amber-gold with hazy luminosity. Dried apricot, orange peel, wild honey, rose petal, smoky mineral note. Medium to full-bodied, gripping texture, vibrant acidity, long savory finish. Serve at 10–12°C. ~€18–€24 / ~$20–$26.
"Ois Erleben" — The Solera White: "OIS" is the Burgenland dialect word for ALL; "ERLEBEN" translates to EXPERIENCE. The vision: experience it all — the flavours, the colours, the energy — by enjoying different grapes, vintages, and ageing methods in one glass, without regrets. A solera-style blend of vintages 2022, 2023, and 2024. Grapes: Muskat Ottonel, Traminer, Welschriesling, Grüner Veltliner, Sauvignon Blanc from five different vineyards (15–40 years old) on limestone, chalky loam, and some schist. Hand-harvested, macerated on skins. Spontaneously fermented in big oak Stockinger barrels and concrete eggs. Aged between 4 months and 3 years in concrete eggs and big wooden barrels. Unfiltered. Golden amber with natural haze. Complex, layered, evolving — young wine brings freshness, well-ripened vintages add a multilayered finish that seems endless. Serve at 10–12°C. Drink now or cellar. ~€20–€26 / ~$22–$28.
Vessels & Ageing: Markus works with a carefully chosen array of vessels, each selected to serve the wine's natural expression rather than impose a house style. Large, neutral Stockinger barrels (500L–2000L) provide slow micro-oxygenation without oak flavor — essential for the Blaufränkisch wines. Concrete eggs — first introduced for Neuburger Betont — offer thermal stability and a unique micro-oxygenation that enhances texture and mineral expression. Amphora and small ceramic Clayver vessels (used for Paradiesgarten) allow for extended maceration and ageing without any wood influence, preserving the purest fruit and terroir character. Stainless steel is used selectively for freshness and primary fruit preservation. The common thread across all vessels is restraint: no new oak, no flavor additives, no manipulation. Just the grape, the yeast, the vessel, and time.
"Gritschenberg Alte Reben" — "Blaufränkisch from 1969 Vines on Pure White Limestone — Whole-Bunch Maceration 4 Weeks, Spontaneous Fermentation, 23 Months in Used 500L Oak, Unfiltered, 15mg Sulfites — The Grandfather's Legacy in Every Bottle"
The Gritschenberg Alte Reben is Markus Altenburger's most profound and personal wine — a true terroir wine from the old vineyard that started it all. Planted in 1969 by Markus's grandfather with low-yielding, loose-bunch Blaufränkisch selections from massale propagation, this vineyard became his biggest source of inspiration to become a winemaker and focus on this grape. For seven years, the plot has not been touched by a tractor; even spraying is done manually with a backpack sprayer. Native cover crops regulate vine growth naturally, keeping yields low and aromatic intensity high. It is farming of extraordinary care and patience — and the wine that emerges from it is equally extraordinary.
The viticulture is certified organic, with biodynamic practices integrated into a personal system. No synthetic pesticides, no herbicides, no chemical fertilizers. The compost is homemade — grape stems and skins mixed with cow dung from a neighbor. Cover crops are diverse and experimental. The pruning follows Simonit & Sirch methods for vine longevity. The harvest is entirely manual, with careful selection of only the healthiest, most expressive bunches. The goal is not high yields but concentration, complexity, and the purest possible expression of the limestone terroir.
In the cellar, the grapes are hand-harvested and macerated as whole bunches for 4 weeks — a long, gentle extraction that draws out the deep fruit, wild herbs, and mineral complexity of the old vines without over-extraction or harsh tannins. Fermentation is spontaneous with indigenous yeasts in old-style big wooden fermenters. No commercial yeasts, no enzymes, no additives. The wine is then aged for 23 months in used 500L oak barrels — large, neutral vessels that provide slow micro-oxygenation without imparting oak flavor. No filtration, no fining. Just 15 mg of sulfur added at bottling — the maximum dose Markus ever uses.
In the glass, it is deep ruby with garnet reflections — a wine of remarkable depth and luminosity. The nose is intense and complex: dark cherry, blackberry, wild herbs, graphite, and a distinct chalky, mineral note that speaks of the pure white limestone of Gritschenberg. There are layers of smoke, earth, and a kind of austere beauty that only old vines on great terroir can achieve. The palate is full-bodied, with firm yet refined tannins, electric acidity, and a finish that seems endless — savory, mineral, slightly spicy, deeply satisfying. It is a wine of great ageing potential — 10 to 15 years will reveal even more complexity, more tertiary notes of leather, tobacco, and dried fruit.
The Gritschenberg Alte Reben is not merely a wine; it is a testament to four generations of Altenburger farming, to a grandfather's vision in 1969, to a grandson's determination to honor that vision through organic care and natural winemaking, and to the belief that the best wines come from respecting the vine rather than dominating it. It pairs beautifully with roasted meats, game, aged cheeses, or simply with time — time to open, to breathe, to evolve in the glass. Serve at 16–18°C. Decant if young. Every bottle is a piece of Leithaberg history. ~€28–€36 / ~$30–$38.
The Altenburger Range
Markus Altenburger, together with his wife Bernadette, produces a certified organic, low-intervention portfolio from 17 hectares of vineyards in Jois, Leithaberg DAC, Burgenland. All wines are estate-grown or from long-term rental plots farmed with identical care, hand-harvested with careful selection, and made with spontaneous wild yeast fermentation. No commercial yeasts, no enzymes, no additives, no filtration, no fining. Just a tiny dose of sulfur (7–15 ppm) at bottling. The portfolio is built around Blaufränkisch — 75% of plantings — with a remarkable diversity of expressions from different terroirs, vintages, and techniques: village wine, single vineyards, whole-bunch experiments, amphora ageing. The white program is equally thoughtful, reviving nearly forgotten varieties like Neuburger, exploring skin maceration, concrete eggs, and solera blending. Annual production is 50,000–60,000 bottles. Prices are approximate and in USD/EUR.
Markus Altenburger produces a certified organic, low-intervention portfolio from 17 hectares of vineyards in Jois, Leithaberg DAC, Burgenland, Austria. All wines are estate-grown or from long-term rental plots (25-year agreements), hand-harvested with careful selection, and made with spontaneous wild yeast fermentation. No commercial yeasts, no enzymes, no additives. No filtration, no fining. Just a tiny dose of sulfur (7–15 ppm) at bottling. The portfolio is built around Blaufränkisch (75% of plantings) with expressions from limestone, schist, and chalky loam terroirs. White wines include Neuburger, Chardonnay, Grüner Veltliner, Gewürztraminer, and skin-contact blends. Annual production is 50,000–60,000 bottles. The Altenburger family has farmed this land since the 16th century. Markus is self-taught, beginning in 2007. His wife Bernadette leads marketing and office operations. Labels are hand-painted by Markus using wine lees. Available through Jenny & François Selections, Primal Wine, Newcomer Wines, Raisin, and select natural wine retailers worldwide. Visits to the cellar welcome — contact in advance.
Contact Information for Markus Altenburger
Website: https://markusaltenburger.com/
Email: halloservusgriasdi@markusaltenburger.com
Phone: +43 660 7159845
Winery Address: Untere Hauptstraße 62, 7093 Jois, Austria
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Austria (Domestic)
Wagners Weinshop: https://www.wagnersweinshop.at/
Wicks Fine Wine: No specific direct link found for Altenburger, but the retailer's main website can be found by searching "Wicks Fine Wine Austria".
Wein & Co: https://www.weinco.at/
Del Fabro Kolarik: https://www.delfabro.at/
Vinello: https://www.vinello.at/en/markus-altenburger/
Selektion Vinothek Burgenland: https://www.vinothek-burgenland.at/
International
Newcomer Wines (UK): https://newcomerwines.com/collections/markus-altenburger
Nicholas Pearce Wines Inc. (Canada): https://www.npwines.com/collections/markus-altenburg
Jenny & Francois Selections (USA): https://www.jennyandfrancois.com/
Wine Waves (Sweden): https://www.winewaves.se/
Vinetiq (Belgium & Netherlands): https://vinetiq.eu/
Lobenbergs Gute Weine (Germany): https://www.lobenbergs.de/
Grand Cru Select (Germany): https://www.grandcru-select.de/
Haus Österreich (Switzerland): https://www.haus-oesterreich.ch/
Alma Wine (Czech Republic): https://www.almawines.cz/
Spot (Poland): https://spot.com.pl/
David Mullen (Australia): No specific direct link found.
Nesputana Vina (Croatia): https://nesputanavina.hr/en/vinari/markus-altenburger/