Christian Tschida

Natural wines – laissez faire

Christian Tschida‘s undoubtedly seductive natural wines have made it to the worlds’ top restaurants as well as many natural wine lovers’ wine shelves. You’ll easily recognize his elegant labels and the winemaker himself in his iconic leather jacket. Enter the “Heaven on Earth” and let a new “Chapter” begin!

Christian Tschida – No wine, no life

Laissez-faire, as the French say: “leave everything to the game of natural forces. No strict order, no fixed rules, no dogmas.” Christian Tschida’s concept of natural winemaking is in parallel with the vision of how he sees the world.

Tschida with his iconic leather jacket and his seductive natural wines have established a solid status among natural wine lovers.

Four generations in wine making

His family has been making wine for four generations in Burgenland, Austria; and according to Christian he could never have imagined anything else but following his ancestors’ path. He took over the 10-hectare vineyard when he was 27; although he knew that he had to change the traditional concept and wanted to create something freer without any complicated techniques. “A wine that reflects my attitude”, he says.

His claims that his taste is refined by the characteristics of the vineyard itself which he feels he’s extremely lucky with. The fantastic vineyards of Burgenland offer incredibly intense grapes and a refined result – that’s slightly different with every vintage.

Grapes and soil

His red wines range from Blaufränkisch to Cabernet Franc that grow on sandy gravel and limestone which is typical for the area. His techniques are, however, quite unique and different from his neighbors’.

He believes that excellent wine starts with healthy soil. Tschida uses a so-called vertical basket press instead of a manual one, which is a much lighter one and only presses the best juices out of the grapes. In his cellars, the wine should develop completely freely in barrels and achieve their inner balance. Therefore, some of his wines spend up to 5 years in barrels. Fermentation always starts spontaneously, he doesn’t add any sulfites to his wines and does the bottling by hand.

If you still have questions, find the answers “filled the in bottles”, he says.


Christian Tschida’s webpage