FLEIN

from Austria

Grapes. Character. Origin.
1-1 of 1 product

the spark is ignited

Veronika Mitteregger, a member of the Gross winegrowing family, was the driving force behind Flein. The first vintage was produced in 2018, driven by the idea of ​​transforming top-quality grapes into juice. In 2020 and 2021, two more winemakers joined the project – Harald Cronst (Kurtatsch Winery, South Tyrol) and Sebastian von Schmidt (Lake Constance) – adding their own expertise and experience.

craftsmanship

The grapes come from specially cultivated vineyards, specifically focused on juice quality. They are tended by hand and harvested approximately three weeks earlier than is typical for wine. Pressing is carried out gently with a yield of around 55 percent – ​​comparable to the method used for Champagne. A resting period of at least one month allows the essences to settle, preserving freshness, vibrancy, and precision.

network

In addition to the Styrian varieties Sauvignon Blanc and Gelber Muskateller, Flein juices are also produced in cooperation with other Austrian wineries: since 2023 with Gesellmann in Mittelburgenland (Zweigelt) and since 2025 with Franz Weninger (Blaufränkisch). All follow the same principles – consistent in origin, care, and expression.

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Nestled between forest, coast, and laboratory, Ambijus creates compositions of herbs, tea, and wood – crafted for the table. Fermentation, infusion, and maceration shape precise cuvées with depth and tension; spruce shoots, elderflower, sea salt, and fermented teas (kombucha) form the backbone. Developed in collaboration with Nordic sommeliers, Ambijus offers an elegant non-alcoholic white wine option (light, mineral, herbaceous), a multi-layered non-alcoholic red wine option (tannins, spice, grip), and a progressive, reimagined non-alcoholic cider – a new chapter in Nordic drinking culture, beyond wine or juice.