Hans u. Anita Nittnaus

Hans u. Anita Nittnaus

When Hans Nittnaus, known as John, and his wife Anita took over the winery in Gols in 1985, people drank Bordeaux and planted Cabernet Sauvignon and Merlot. This resulted in the Bordeaux blend Comondor (named after a Hungarian sheepdog), which has since become the winery's flagship wine. The changes this wine has undergone are symbolic of the whole of Burgenland: today, the wine is made from Merlot and—of course—Blaufränkisch. The charismatic John Nittnaus is a true heavyweight on the Austrian wine scene: initiator of the Pannobile group, pioneer of terroir-driven viticulture and biodynamic cultivation. He was the first to recognize the dormant potential of the Leitha Mountains on the western shore of Lake Neusiedl and that of the indigenous Blaufränkisch variety.
Anita u. Hans Nittnaus GmbH
Untere Hauptstr. 49
7122 Gols, Österreich
Telephone +43 2173 2248
Company Size 42 ha
Member of Pannobile
Organic Certification Body AT-BIO-402
Anita and John Nittnaus' wine range is divided into two very different styles. The Golser line, with Zweigelt, Heideboden, Pannobile, and Comondor, is somewhat softer, smoother, and more powerful, with lots of fruit. The Leithaberg line comes from the other side of Lake Neusiedl, where the Blaufränkisch is leaner, more robust, with lots of minerality and fine acidity, characterized by the barren limestone and slate soils. Here, too, a fundamental development in Burgenland can be observed: the large Blaufränkisch wines from the Leithagebirge mountains are slowly but surely overtaking the powerful Merlots from the other side of the lake. Just like at Pannobile colleague Gernot Heinrich's winery, the top Blaufränkisch Tannenberg from Leithaberg is the secret star of the range and our personal favorite. But even the medium-bodied Blaufränkisch Leithaberg presents itself as a mineral-structured terroir wine.

At the Nittnaus Winery, nature is at the forefront; the vineyard, with all its facets, should shape the wines. Technology and other aids are increasingly taking a back seat. As a result, the wines are free from artificial fertilizers and synthetic pesticides, free from pure yeasts, artificial fining and improvement agents, wood chips, tannin additives, and anything else that nature itself does not contribute.
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