Austria · Wien

Weingut Hajszan Neumann

Vienna wines from Nussberg and Grinzing: biodynamic farming, salty old-vine Grüner Veltliner and dark-fruited, skin-fermented Zweigelt.

The producer

Weingut Hajszan Neumann works from Grinzing beneath Vienna’s Nussberg, where chalk deposits and shallow bedrock sit beneath vineyards also spread across Grinzing. The estate has followed biodynamic viticulture since 2006, using compost, biodynamic preparations, biodiversity measures and predominantly hand work. Those hills supply Wiener Gemischter Satz, Grüner Veltliner and Zweigelt rather than a single house style.

Ried Steinberg 1ÖTW Grüner Veltliner is an old-vine, single-vineyard white with a dry, salty, calcareous feel and an acid-led finish. Natural Zweigelt 2020 takes another route: nine weeks on skins in a concrete egg bring dark fruit, tart acidity and furry tannin texture. Together, the bottles show Vienna through site-focused white wine and a red shaped by grape skins rather than oak.

Known for

Biodynamic Vienna wines from chalk-rich Nussberg sites, spanning Wiener Gemischter Satz, Grüner Veltliner and concrete-egg Zweigelt.

Notable facts

The story

Twenty Hectares On The Nussberg

Stefan Hajszan is credited with becoming the first grower to cultivate 20 hectares of Wiener Gemischter Satz on the Nussberg biodynamically. The work took place in Vienna’s mixed-planting white-wine tradition, where the grapes grow together in the vineyard rather than being assembled from finished wines. Hajszan Neumann’s Nussberg farming has included compost, biodynamic preparations and measures intended to support biodiversity, with vineyard work performed almost entirely by hand. The 20-hectare figure belongs to Hajszan’s biodynamic Wiener Gemischter Satz cultivation on the Nussberg; it is not presented as the estate’s total current vineyard holding.

From the atlas

Weingut Hajszan Neumann

At A Glance

Weingut Hajszan Neumann works in Vienna, at Grinzinger Straße 86 beneath the Nussberg in Grinzing. Its vineyards on the Nussberg and around Grinzing supply Wiener Gemischter Satz, Grüner Veltliner and Zweigelt; chalk-rich ground, hand vineyard work and biodynamic farming since 2006 connect the address to bottles such as Ried Steinberg 1ÖTW Grüner Veltliner and Natural Zweigelt.

The Producer

Hajszan Neumann is a Vienna estate managed by Fritz Wieninger, with its principal sites on the Nussberg and in Grinzing. The producer’s work moves between Vienna’s mixed-planted white-wine tradition, old-vine Grüner Veltliner and a skin-fermented Zweigelt. That range puts one hillside into several forms: a mixed planting in Wiener Gemischter Satz, a single-vineyard white in Steinberg, and a red shaped by long contact with its skins.

Place

The Nussberg rises above Grinzing, where Hajszan Neumann is based, while the estate also works vineyards in Grinzing itself. Vienna is not merely the city on the label here: Wiener Gemischter Satz is central to the local wine language, while Grüner Veltliner and Zweigelt let the estate show separate grape varieties from the same broad area. The result is a range that can move from dry white-wine lift to red-wine grip without leaving Vienna’s vineyard hills.

Soil And Site

Nussberg contains extensive chalk deposits formed from ancient marine life, with massive bedrock lying only one to three metres below the surface. Those are physical limits for roots and vineyard work, and they are most clearly echoed in the estate’s Ried Steinberg 1ÖTW Grüner Veltliner, described as salty and calcareous. Gollin, another named vineyard, has held Erste Lage status since 2017, marking it as a formally recognised top site within the Austrian vineyard classification.

Story

Since 2006, the estate says it has followed biodynamic viticulture. Compost, biodynamic preparations and measures to support biodiversity sit alongside vineyard work carried out almost entirely by hand. Balanced pruning, leaf work and selective harvesting direct attention to the fruit before it reaches the cellar; the later choices can therefore stay specific to each wine, from the old-vine Grüner Veltliner of Steinberg to Natural Zweigelt’s nine weeks on skins.

Vineyards And Cellar

Hand pruning and leaf work shape how vines carry their crop, while selective harvesting separates fruit before fermentation. In the cellar, Natural Zweigelt 2020 shows a markedly different decision from the white wines: varietal Zweigelt ferments on its skins and remains with them for nine weeks in a concrete egg. That extended contact brings colour, tannin and dark-fruit character into the wine; the concrete vessel keeps the account focused on grape, skins and texture rather than overt oak flavour.

Wines

The white range begins with Wiener Gemischter Satz, Vienna’s mixed-planting tradition, and extends to Grüner Veltliner from a named vineyard. Ried Steinberg 1ÖTW Grüner Veltliner is a single-vineyard wine from old vines, with salty, calcareous character rather than a simple fruit-led profile. It is the site-focused white in the range: dry in feel, with acidity and mineral character carrying the finish.

Natural Zweigelt takes the red range in another direction. The 2020 is a varietal Zweigelt, fermented with its skins and kept with them for nine weeks in a concrete egg. Dark fruit, tart acidity and furry tannins give it a more tactile shape than the Grüner: fruit arrives with skin-derived grip, then acidity keeps the palate from feeling soft or heavy.

In The Glass

Ried Steinberg 1ÖTW Grüner Veltliner brings salt and a calcareous feel to the palate. Its old-vine, single-vineyard frame puts the emphasis on dry texture, acidity and a stony finish rather than on broad sweetness. It is a white whose interest sits in the mouth as much as in its aroma: the savoury, mineral edge stays present after the fruit recedes.

Natural Zweigelt is darker and more physical. The grape’s dark fruit meets nine weeks of skin contact, so tannin arrives as a furry texture rather than a faint background note. Tart acidity cuts through that grip, while the concrete-egg élevage keeps the wine’s profile centred on fruit, skins and structure. The finish is dry, tannic and fresh rather than rounded by oak.

A Bottle To Understand It

Start with Ried Steinberg 1ÖTW Grüner Veltliner. It is an old-vine Grüner from one vineyard, so the bottle joins a named Nussberg site to the estate’s clearest documented white-wine character: salty, calcareous and dry. Its acidity and mineral finish show why the shallow, chalk-bearing hillside matters, while its single-vineyard label gives the site a direct role in the glass.

Anecdote

Stefan Hajszan is credited with becoming the first grower to cultivate 20 hectares of Wiener Gemischter Satz on the Nussberg biodynamically. The detail matters because Wiener Gemischter Satz is not a separate cellar recipe imposed after harvest: it is Vienna’s mixed-planting wine tradition, grown as a vineyard planting rather than assembled from finished wines. On the Nussberg, Hajszan’s biodynamic work placed that mixed planting alongside compost, biodynamic preparations and biodiversity measures. The 20-hectare figure belongs specifically to this Nussberg work, not to a claim about the estate’s entire current holding. It remains a concrete chapter in the producer’s connection to Vienna’s white-wine vineyards.

Final Word

Hajszan Neumann is most useful to approach through contrasts within one Vienna address: mixed-planted white wine, salty old-vine Grüner from Steinberg, and dark, tart Zweigelt shaped by nine weeks on skins. The Nussberg’s chalk and shallow bedrock, plus hands-on biodynamic farming, provide the ground beneath those different bottles.

Sources

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