GUT HARDEGG

from Seefeld-Kadolz, Austria

Further developing the concept of dealcoholization.
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Seefeld-Kadolz: Tradition with a future

Gut Hardegg in Seefeld-Kadolz has stood for conscious winemaking in the northern Weinviertel region for decades. The organically managed winery combines time-honored tradition with contemporary standards. From this approach emerged Embrizzo – a project that reimagines winemaking through fermentation and herbalism.

The grape kombucha

Organic Grüner Veltliner, Merlot, and Zweigelt grapes form the basis of this wine. After traditional fermentation, the alcohol is gently removed. A second batch is then made using grape juice as a natural sugar source. This is followed by several days of kombucha fermentation, which reduces the sugar content again. Finally, herbs such as hibiscus, rosehip, nettle, yarrow, mallow, and hops contribute color, tannins, tea-like structure, and vibrancy. A touch of carbonation ensures a light mouthfeel and delicate freshness.

Protected method, clear line

The method is protected – and the character demands attention. Embrizzo is taut and deep, without heaviness; the herbs provide tension, the grapes contribute minerality. Dryness is the focus of Embrizzo.

For the table: pour cool, generous glass – this shows the texture and the aftertaste is long.

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Gut Hardegg from Seefeld-Kadolz represents organic wine heritage and forward-thinking craft. Embrizzo reimagines the idea of ​​a non-alcoholic wine alternative through fermentation and botanical precision. Built on Grüner Veltliner, Merlot and Zweigelt, the wine undergoes gentle dealcoholization followed by a secondary kombucha fermentation with herbs and hops that add tannin, tea structure and depth. The result is a dry, mineral no/low drink crafted for the table – showing how Austrian wine culture and fermentation can merge into a new, elegant category.

Gut Hardegg from Seefeld-Kadolz stands for organic winemaking and innovative thinking. With Embrizzo, they've created a new kind of wine alternative: a fermented grape kombucha based on Grüner Veltliner, Merlot, and Zweigelt. After gentle dealcoholization, a second fermentation with herbs and hops adds tannins, tea-like structure, and depth. This results in no/low drinks with a clean, dry character – handcrafted, precisely balanced, and designed for the table and a meal. Embrizzo demonstrates how Austrian winemaking traditions and fermentation can seamlessly blend together.