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Buy Wine from Andreas Tscheppe
Andreas Tscheppe 's winery is located in Gamlitz (Glanz/Leutschach), a small village in southern Styria, an Austrian region close to the Slovenian border, between the cities of Graz and Maribor. This family-run boutique winery specialises in the production of white wines. The history of this winery is particularly interesting because of the way Andreas Tscheppe produces his wines, following an ancient tradition that goes back several centuries.
. The winery was founded by Andreas Tscheppe in 2006. Andreas and his brother Ewald Tscheppe of Weingut Werlitsh are renowned for making some of the most impressive white wines in the world.Vineyards
Andreas Tscheppe 's vineyards occupy a special place, surrounded by steep hills and structured in terraces. The winery's philosophy is biodynamic, and the complexity of the soils is fundamental to the expressiveness of its wines. The grapes are carefully harvested by hand. The soils are mainly Opok, a type of grey marl. Like the limestone, it is an acid soil that brings finesse, longevity and tension to the wines. The reddish clay present brings more fruit and density. The vineyards are about 500 metres above sea level. One of its key vineyards is Krepskogel, from where you can see the Slovenian border.
Philosophy
Andreas Tscheppe 's winemaking philosophy is unique and is based on a technique known as Orange Wine. An Orange Wine is a white wine that is made by keeping the wine in contact with the skins for an extended period of time, a tradition that goes back several centuries and was used by Georgian winemakers for the development of white wines with tannins. Following this tradition, but using wooden barrels instead of amphorae, the wine, after being in contact with the skins for up to two weeks, is transferred to oak barrels with a capacity of 300-600 litres and then buried underground for the winter. According to Andreas, during the winter months, life stops on the surface, and it is below the surface that the essence is found. Therefore, the wine remains buried for five or six months and, in spring, it is dug up and stored in the cellar. Two years after the harvest, the wine is bottled and put on sale. In total, the wine remains in barrels for 24 months, of which 5-6 months are underground.
These wines are incredibly aromatic, with notes of flowers, minerals and fruit, and have the ability to have a very long cellar life. Quantities are extremely limited, and for some wines, only 6 bottles are available.
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Buy Wine from Andreas Tscheppe
Andreas Tscheppe 's winery is located in Gamlitz (Glanz/Leutschach), a small village in southern Styria, an Austrian region close to the Slovenian border, between the cities of Graz and Maribor. This family-run boutique winery specialises in the production of white wines. The history of this winery is particularly interesting because of the way Andreas Tscheppe produces his wines, following an ancient tradition that goes back several centuries.
. The winery was founded by Andreas Tscheppe in 2006. Andreas and his brother Ewald Tscheppe of Weingut Werlitsh are renowned for making some of the most impressive white wines in the world.Vineyards
Andreas Tscheppe 's vineyards occupy a special place, surrounded by steep hills and structured in terraces. The winery's philosophy is biodynamic, and the complexity of the soils is fundamental to the expressiveness of its wines. The grapes are carefully harvested by hand. The soils are mainly Opok, a type of grey marl. Like the limestone, it is an acid soil that brings finesse, longevity and tension to the wines. The reddish clay present brings more fruit and density. The vineyards are about 500 metres above sea level. One of its key vineyards is Krepskogel, from where you can see the Slovenian border.
Philosophy
Andreas Tscheppe 's winemaking philosophy is unique and is based on a technique known as Orange Wine. An Orange Wine is a white wine that is made by keeping the wine in contact with the skins for an extended period of time, a tradition that goes back several centuries and was used by Georgian winemakers for the development of white wines with tannins. Following this tradition, but using wooden barrels instead of amphorae, the wine, after being in contact with the skins for up to two weeks, is transferred to oak barrels with a capacity of 300-600 litres and then buried underground for the winter. According to Andreas, during the winter months, life stops on the surface, and it is below the surface that the essence is found. Therefore, the wine remains buried for five or six months and, in spring, it is dug up and stored in the cellar. Two years after the harvest, the wine is bottled and put on sale. In total, the wine remains in barrels for 24 months, of which 5-6 months are underground.
These wines are incredibly aromatic, with notes of flowers, minerals and fruit, and have the ability to have a very long cellar life. Quantities are extremely limited, and for some wines, only 6 bottles are available.