COLOUR
White
TYPE
Sparkling
VINTAGE
2025
GRAPE
Müller-Thurgau, Frühroter Veltliner, Gelber Muskateller
PRODUCER
Hoch Harald e.U.
REGION
Niederösterreich
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
The Peter & Paul cuvée is crafted by the Hoch family, who have been rooted in the historic village of Hollenburg along the Danube since 1640. For over three centuries, the family worked as master mariners and river shipping operators before dedicating themselves entirely to viticulture. Today, Harald and Andrea Hoch represent the 12th generation of the estate. The wine's name is inspired by St. Peter and St. Paul, the patron saints of the estate whose 300-year-old wooden statues still guard the winery gates. These figures symbolize two distinct winemaking philosophies: 'Peter' represents classical control and clean stainless steel fermentation, while 'Paul' represents wild, low-intervention skin contact and spontaneous oak fermentation. By uniting these two approaches, the Hoch family bridges the gap between technical precision and raw, natural energy.
ALCOHOL
11.5%
AVG. PRICE
€17
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
Named after St. Peter and St. Paul, whose 300-year-old wooden statues guard the gates of the historic Winzerhof Hoch estate.
Fact 02
The Hoch family operated as master mariners on the Danube for over 300 years before transitioning fully to winemaking.
Fact 03
The vines grow on the rare Hollenburger Konglomerat, a limestone-rich soil with active calcium levels similar to Champagne.
Fact 04
This Pet Nat is a hybrid of two philosophies: 'Peter' represents stainless steel control, while 'Paul' represents wild oak fermentation.
FOOD PAIRING
Read more
WINE MAKING PROCESS
This Pétillant Naturel is produced according to the traditional méthode ancestrale. The organically farmed grapes are harvested entirely by hand from steep Danube terraces. To extract color, aromatics, and light structural phenolics, the grapes undergo a period of skin maceration. The vinification combines two distinct methods: one portion of the fruit is fermented in temperature-controlled stainless steel with selected yeasts to preserve pure primary fruit characteristics, while the second portion undergoes spontaneous fermentation with native yeasts in old oak casks without any added sulfur. The two components are then blended and bottled while the must is still actively fermenting. The fermentation finishes inside the crown-capped bottle, naturally trapping the carbon dioxide to create a lively sparkle. The wine is not disgorged, leaving the natural yeast sediment in the bottle, and no sulfur is added at bottling.
