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varieties: grüner veltliner, weissburgunder (pinot blanc), welschriesling, traminer
Herbert Zillinger, who along with his wife Carmen, farm 18 hectares of vineyards in Ebenthal, in the southern part of the Weinviertal region. He took over the family estate at the age of 18, and though he is the third generation to work the land, he's the first to focus on wine (his father & grandfather grew mostly grain). The Zillingers have gradually moved the vineyards into organic and biodynamic farming practices (attaining certification for both) to maximize soil health and protect their vines from climate change and the already dry conditions of the region. Nothing is added or taken away during the whole process save for a minimal amount of SO2 added at bottling, when deemed necessary. They're big proponents of the screw cap, which they say allows the wine to "mature with drastically reduced use of sulphur while their aroma remains stable". The wine is named after its slightly smoky aspect, typical to reductive vinification, which reminded Herbert of popcorn. It's a fresh, light and lively wine that'll go well with white pizza, a light pasta dish or maybe some SCHNITZEL.