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Home > All Wine > Still Wine > Red Wine > Diwald Luft & Liebe
Something of the greatest hits – red fruits, black fruits, silky tannin, good acid, a little dried herbs, some cooking spice and a hint of smoke. Basically covers all the bases, but still manages to be more than the sum of its parts. A very skilled winemaker has worked a little magic on some excellent fruit. First-rate.
“Something of the greatest hits - red fruits, black fruits, silky tannin, good acid, a little dried herbs, some cooking spice and a hint of smoke. Basically covers all the bases, but still manages to be more than the sum of its parts. A very skilled winemaker has worked a little magic on some excellent fruit. First-rate.”
MEET THE PRODUCERS
“We are pioneers of the Austrian organic wine farming movement. Our roots lie in the Wagram wine region, where the younger generation has since taken over the reins. We like Grüner Veltliner and Riesling. But we also like rare grape varieties, such as Frühroter Veltliner, and we love cool, refreshing red wines. What we don’t like is “Barbie wines” and greenhouse tomatoes. Our close relationship with nature allows us to interfere as little as possible in the cellar. All that we need is a lot of know-how, gut-feel, patience and love for wine.
Hans and Paula Diwald grew up in the 1960s, both on a farm. In 1972, they took over the business and restructured it. Since 1976, they have become true pioneers by endeavouring something unthinkable: converting to organic farming practices. Back then there was no official certification yet, only a handful of kindred spirits. Paula and Hans used to be on the receiving end of condescending smiles, but today they are considered among the pioneers of a whole movement. We currently farm 20 ha of vines on our farm and export our wine to 18 countries, on 3 continents.
In 2006, Martin Diwald joined the estate. After studying at the Institute of Viticulture and Pomology in Klosterneuburg and completing numerous internships, he was pushed straight into the deep end. He took great joy in experimenting and has never lost that enthusiasm. For example, his experiments with spontaneous fermentation were so successful that already in his second year all the wines were fermented in this way.
Quality comes from the vineyard, there is no doubt about it. There is nothing that can be improved in the cellar, quality can only be retained. Wine must be fun, it must always offer something new and it must tempt you to have another sip. And when the bottle is suddenly empty, then you know it’s perfect! Today, the Diwald wine style follows a simple credo: the wines – whether white, red, rosé, orange or cloudy – should be lean, elegant and cheeky, but still offer depth and body. They are individual wines which speak to our – and your – taste buds….”
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