Gut Oggau, a 13-hectare estate near Lake Neusiedl in Burgenland, Austria, is the brainchild of Eduard and Stephanie Tscheppe. Eduard, with a winemaking background in Styria, and Stephanie, whose family runs the two-Michelin-star restaurant Taubenkobel, revived the 17th-century Vineyard Wimmer in 2007. Abandoned for two decades, the vines were cleansed of chemicals, allowing the Tscheppes to embrace biodynamic practices from the start. Certified by Demeter, they nurture balance and purity, crafting wines with minimal intervention. Their vineyards teem with biodiversity—grazed by sheep, enriched by cover crops, and worked by horse to avoid soil compaction. With no added SO2, these wines pressed using a 200-year-old basket press, radiate the vitality of their environment. Each bottle tells a story of their meticulous dedication, showcasing the unparalleled quality of their vines and terroir.
Cecilia is Gut Oggau's newest creation—a distinctive rosé born from a 1.4ha plot of Gemischter Satz, a vibrant field blend of red and white varieties. Lovingly revived by Steffi and Eduard, this unique rosé begins with two-thirds of the grapes directly pressed, while the remaining third is crushed and briefly macerated. Fermentation is spontaneous in large wooden vats, followed by maturation in 1500L barrels. Bottled unfined, unfiltered, and with no added sulphur, it’s as pure as it gets.
Cecilia is bright, crunchy, and bursting with energy, crafted in a refreshingly dry style. It's a beautifully idiosyncratic rosé that offers something delightfully different—perfectly versatile and ready to elevate any meal.
