The Pittis & the Living Wine

The story of Weingut Pittnauer begins with tragedy. Gerhard Pittnauer was just 18 years old when his father died unexpectedly, leaving him the reins of the family vineyard in Gols, Burgenland — a wine region on the eastern edge of Austria, bordering Hungary, where the vast, shallow Lake Neusiedl creates a unique microclimate of warmth, humidity, and endless sky. It was the mid-1980s, and the Austrian wine market was in chaos — rocked by the infamous "antifreeze scandal," in which some unscrupulous producers had adulterated their wines with diethylene glycol to add sweetness and body. The scandal shattered consumer trust in Austrian wine and left the industry reeling. Into this maelstrom stepped a teenager with no formal training, no business plan, and no choice but to succeed.

Gerhard did what any intelligent, ambitious young person would do: he became a student of the world. He traveled — to France, to Italy, to wherever great wine was being made — and he tasted. He tasted the wines of Burgundy and the Rhône, of Piedmont and Tuscany, of the Loire and Alsace. He read, he listened, he observed. And slowly, he began to form a philosophy. He realized that the wines he loved most — the wines that moved him, that spoke to him — shared a common thread: they were made by people who respected the land, who farmed without chemicals, who allowed the vineyard to express itself through the grape. He discovered biodynamics, the holistic farming system developed by Rudolf Steiner, and recognized in it the same principles that guided the greatest wines he had tasted. If these wines were amazing because of biodynamics, he thought, then he must do the same.

Brigitte entered the picture as both partner and collaborator — the other half of the "Pittis." Together, they transformed the family estate from a conventional, struggling winery into a beacon of natural and biodynamic winemaking in Austria. In 2001, they moved into a sleek, beautiful, modern winery amidst the vineyards — a building that seems to double as a contemporary art gallery, with its clean lines, vast windows, and integration into the landscape. The new facility allowed for a quantum jump in quality and quantity, providing the space, the equipment, and the environment to realize their vision at scale. But the building is not the point; the vineyard is. Everything about the Pittis — from their vinyl record collection to their laid-back demeanor to their artist-designed labels — suggests people who are on top of their game without taking themselves too seriously.

The Pittis are members of the Pannobile Wine Group, a prominent growers' association in the village of Gols that ensures high-quality wine production exemplifying the best of the region. The group includes some of Burgenland's most respected producers, all committed to expressing the unique terroir of the Parndorfer Platte — the south-facing slope near Gols that is the source of the region's most profound, complex, and long-lived wines. Through Pannobile, Gerhard and Brigitte have connected with a community of like-minded vignerons who share their commitment to quality, tradition, and innovation. But even within this distinguished group, the Pittis stand out — for their boldness, their experimentation, and their unwavering commitment to making wines that are alive.

At Weingut Pittnauer, the winemaking philosophy is deceptively simple: grow wine, don't make it. Gerhard and Brigitte believe that the best wine is created in the vineyard, not in the cellar — that the vigneron's job is to guide the grape toward its natural expression rather than to impose a predetermined style through technology, additives, or manipulation. They are students presenting their current findings, not professors declaring absolute truths. They are aware of the evolution of their tastes as well as the vineyard's, and they approach each vintage with excited experimental energy, seeking the best of what they have. So far, it is delicious research.

The cellar work is minimalist but not primitive. The Pittis use a pneumatic press, temperature-controlled steel tanks, and pumps — modern technology employed not to manipulate the wine but to ensure the purity and freshness of the fruit remains. Fermentation is spontaneous with indigenous yeasts, reflecting the belief that the yeasts living on the grape skins and in the cellar are part of the terroir, part of the wine's identity. Sulfur is used minimally or not at all, depending on the wine. Many wines are crafted without any of the extras — no additives, no preservatives, no cultured yeasts, no filtration, no fining. The Dogma line, in particular, is made without added sulfur, without filtration, without fining — wines with as little influence as possible, allowing the vineyard to speak without interference.

"Pitti" — Austria's Answer to Beaujolais: The Pitti is Weingut Pittnauer's most joyful, accessible, and instantly charming red — a light-bodied, juicy wine that has been described as "Austria's answer to Beaujolais." Made from a blend of 60% Zweigelt and 40% Blaufränkisch, it captures the playful, glou-glou side of natural winemaking while maintaining the structure and depth that define Burgenland reds. The Zweigelt is hand-harvested in mid-September, while the Blaufränkisch is picked in early October; all grapes are destemmed and given two weeks of maceration. Each variety is fermented spontaneously and separately in steel tanks with natural yeasts for 10–14 days. The wine then spends 12 months ageing in steel and old oak before blending. Unfined and lightly filtered before bottling. In the glass, it is light to medium-bodied, with notes of sour cherry, blackberry, and sweet spice. The tannins are soft, the acidity vibrant, and the finish long and refreshing. It is a wine for the light-hearted drinker — perfect with sweet and sour pork, Thanksgiving dinner, or simply enjoyed on its own. Serve slightly chilled at 14–16°C. ~€16–€22 / ~$18–$24 USD.

"Blonde by Nature" — The Orange Sunshine: The Blonde by Nature is Weingut Pittnauer's most vibrant, tropical, and boundary-pushing white — an orange wine made from a blend of Grüner Veltliner, Chardonnay, Sauvignon Blanc, Pinot Blanc, and Neuburger that has become a cult favorite in the natural wine world. The grapes are hand-harvested, destemmed, and fermented spontaneously with indigenous yeasts. The wine is aged in a combination of stainless steel and old oak, with extended lees contact to add texture and complexity. In the glass, it is a luminous amber-gold with a slight natural haze. The nose is aromatic and bursting with tropical fruit and blossom notes, along with a nice twist of orange peel. The palate has grip but plenty of freshness — a wine that balances the tannic structure of skin contact with the juicy, fruity character of Burgenland whites. It is unfined and unfiltered — tropical sunshine in a bottle. Rated 91–93 Falstaff points by Peter Moser. Serve at 10–12°C. ~€18–€26 / ~$20–$28 USD.

"Dogma Rosé" — The Pure Expression: The Dogma Rosé is Weingut Pittnauer's most pure and unadorned pink wine — made from 100% spontaneously fermented Blaufränkisch, without added sulfur, without filtration, without fining. The Dogma line is Gerhard's manifesto: puristic, unadorned, narrowed down to the essentials — no frills whatsoever. The grapes are wild-fermented and matured in stainless steel and amphora, allowing the variety's mineral character and red fruit to shine through without interference. In the glass, it is pale salmon with copper reflections. The nose offers strawberry, citrus, herbs, and a distinct mineral drive. The palate is light-bodied, with crisp acidity, gentle texture, and a long, refreshing, complex finish. This is not a simple quaffer; it is a rosé of genuine depth and sophistication — proof that pink wine can be as serious as it is enjoyable. Serve well chilled at 8–10°C. ~€16–€22 / ~$18–$24 USD.

"Dogma Blaufränkisch" — The Unfiltered Truth: The Dogma Blaufränkisch is Weingut Pittnauer's most radical and pure expression of Burgenland's noble red grape — made without added enzymes, without added SO2, fermented spontaneously with indigenous yeast, then transferred 80% to old oak and 20% to amphora to mature. This is Blaufränkisch stripped to its essence: no makeup, no manipulation, just the grape, the soil, and the wild yeasts. In the glass, it is deep ruby with a slight haze. The nose offers black cherry, pepper, earth, and a wild, untamed quality that is unmistakably natural. The palate is medium-bodied, with fine tannins, vibrant acidity, and a long, savoury, mineral finish. It is a wine for the converted — for those who understand that beauty does not require polish, and that truth is more compelling than perfection. Serve at 14–16°C. ~€20–€28 / ~$22–$30 USD.

"St. Laurent" — The Sensitive Soul: The St. Laurent is Weingut Pittnauer's most elegant and sensitive red — made from St. Laurent, a variety closely related to Pinot Noir that shares its sensitivity to the elements, its high acidity, and its ability to produce silky, earthy, deeply satisfying wines. Gerhard has a very sensitive hand with this difficult grape, producing wines every year that are smooth, silky, and full of depth. The grapes come from selected parcels on the Parndorfer Platte, hand-harvested at optimal maturity and fermented with gentle extraction. The wine is aged in French oak barrels, developing complexity and integrating the tannins. In the glass, it is medium ruby with garnet reflections. The nose offers herbaceous, earthy, savory qualities accompanied by subtle cherry and spice. The palate is smooth and silky, with fresh fruit, lively acidity, and great depth that lingers. It is a wine of finesse and soul — the perfect bridge between the lightness of Pinot Noir and the power of Blaufränkisch. Serve at 14–16°C. Age 3–7 years. ~€22–€30 / ~$24–$32 USD.

"Pinot Noir" — The Burgundian Touch: The Pinot Noir is Weingut Pittnauer's most Burgundian-inspired red — a wine that demonstrates Gerhard's ambition to produce Pinot Noir of genuine elegance and terroir expression in the warm climate of Burgenland. The grapes come from carefully selected parcels, hand-harvested at optimal maturity to ensure phenolic ripeness without excessive alcohol. Fermentation takes place with gentle extraction, followed by ageing in French oak barrels. In the glass, it is medium ruby with garnet reflections. The nose offers mushroom, earth, dark cherry, and wild blackberry — a rusticity that lovers of an earthier style of Pinot will adore. The palate is medium-bodied, with medium-plus acidity, mild tannins, and a long, complex, savoury finish. It seems almost Burgundian in its finesse and structure — proof that Burgenland Pinot Noir can stand alongside the great wines of the Côte de Nuits. Serve at 14–16°C. Age 3–7 years. ~€22–€30 / ~$24–$32 USD.

"Pannobile" — The Best of the Best: The Pannobile is Weingut Pittnauer's most prestigious and carefully selected red — a blend of Blaufränkisch and Zweigelt (sometimes with St. Laurent, depending on the vintage) that represents the pinnacle of the Pittis' craft and the best expression of the Parndorfer Platte terroir. As a member of the Pannobile Wine Group, Gerhard is committed to using only the best fruit from the best sites for this cuvée. The grapes are hand-selected from the finest parcels, fermented with careful extraction, and aged in the best French oak barrels. In the glass, it is deep ruby with garnet reflections. The nose offers fleshy red berry fruit, earthiness, vanilla, and spice. The palate is full-bodied, with refreshing acidity, smooth tannins, and a long, elegant, structured finish. It is a wine of both immediate impact and ageing potential — the flagship of the Pittnauer portfolio and a testament to what Burgenland can achieve at its highest level. Serve at 16–18°C. Age 5–10 years. ~€28–€38 / ~$30–$42 USD.

"Blaufränkisch Ungerberg" — The Single Vineyard Masterpiece: The Blaufränkisch Ungerberg is Weingut Pittnauer's most structured and terroir-specific red — made from grapes sourced entirely from the Ungerberg vineyard, one of the premier sites on the Parndorfer Platte. The Ungerberg features higher clay content than other sites, providing a wine of great structure, depth, and ageing potential. The 2010 vintage, tasted with some bottle age, had settled into a state of pure joy — cinnamon spice, cherry, and plum, with a beautiful balance between juicy fruit and fine tannins. This was Brigitte's all-time favorite, and it is easy to see why. The wine is aged in French oak barrels, developing complexity and integrating the firm tannins. In the glass, it is deep ruby with garnet reflections. The nose offers cinnamon, cherry, plum, and a distinct earthy minerality. The palate is full-bodied, with firm but ripe tannins, vibrant acidity, and a long, complex, savoury finish. It is a wine for the patient — a wine that rewards cellaring and demands a special occasion. Serve at 16–18°C. Age 5–10 years. ~€30–€40 / ~$32–$44 USD.

"Pitt-Nat" — The Spontaneous Sparkle: The Pitt-Nat is Weingut Pittnauer's most playful and effervescent wine — a pétillant naturel made from a blend of six different white grapes (Riesling, Grüner Veltliner, Müller Thurgau, Welschriesling, Sauvignon Blanc, and Pinot Gris) that captures the joyful, spontaneous energy of natural winemaking. The grapes are whole-bunch pressed with no additional sulfur, then bottled before fermentation is complete to trap the natural carbon dioxide. The result is a fresh, crisp, easy-drinking wine with bursts of citrus and honeydew — perfect for warm afternoons, aperitifs, or simply celebrating the pleasure of a glass of living wine. In the glass, it is pale gold with fine, persistent bubbles. The nose offers citrus, green apple, white flowers, and a hint of bread dough. The palate is light-bodied, with crisp acidity, a delicate mousse, and a clean, fruity finish. It is a wine of spontaneity and charm — the Pittis at their most playful. Serve well chilled at 6–8°C. Drink young. ~€18–€24 / ~$20–$26 USD.

"Mash Pitt" — The Wild Experiment: The Mash Pitt is Weingut Pittnauer's most experimental and boundary-pushing cuvée — a wine that changes from vintage to vintage, reflecting Gerhard's restless creativity and his willingness to push the boundaries of what Austrian wine can be. The name itself is a play on words — "Mash" referring to the fermented grape must, "Pitt" to the Pittis — and the wine lives up to its name with wild, unpredictable character. The composition varies: it might be a red, a white, a rosé, or something in between. It might see carbonic maceration, extended skin contact, amphora ageing, or any combination of techniques. What remains constant is the spirit: adventurous, unorthodox, and deeply committed to expressing the vineyard in new ways. In the glass, it is always vivid, always alive, always surprising. It is a wine for the curious and the open-minded — a wine that proves the Pittis are not content to rest on their laurels. Serve at 12–16°C, depending on the vintage. Drink young to capture its energy. ~€18–€26 / ~$20–$28 USD.

Vessels & The Winery: The Pittnauer winery, built in 2001, is a striking modern building amidst the vineyards — sleek, beautiful, and perfectly integrated into the landscape. But the building is merely a container for the philosophy. The cellar is equipped with both traditional and modern vessels: temperature-controlled stainless steel tanks for fresh, aromatic wines; French oak barrels (new and used) for structured reds and complex whites; amphorae for the Dogma line and experimental cuvées; and a pneumatic press that ensures gentle extraction of the grapes. The combination allows Gerhard and Brigitte to match the vessel to the grape and the style, creating a portfolio that is diverse yet coherent. Disgorgement for the sparkling wines is done by hand, topped off with the same wine and re-capped — no sulfur added at any point. The cellar is a place of both precision and creativity, where tradition meets innovation and where the goal is always the same: to let the terroir speak.