Werlitsch

Ewald Tscheppe has been farming his land in Styria, Austria since he was just 26 years old, making him one of the earliest producers in the region to fully commit to biodynamic viticulture.  At Werlitsch, wine is not made. It is grown.

The estate’s nine hectares sit near the Slovenian border, where steep, arid slopes give way to flatter ground, creating a mosaic of microclimates and soil types. These challenging hillsides are largely inaccessible to tractors, so every grape is harvested by hand. Ewald works primarily with Sauvignon Blanc, Welschriesling, and Morillon, the local name for Chardonnay. 

In the cellar, the philosophy is one of radical non-intervention: wines ferment with wild yeasts in wooden barrels, without temperature control, and are bottled only when ready, sometimes after years of maturation on their lees. 

The flagship Ex Vero series, its name meaning “from truth,” has earned a devoted following in natural wine bars and Michelin-starred restaurants worldwide. These are wines that ask nothing of you except patience and attention.