Following their indications my first stop was the desk of the , an Austrian producer from Rust in Burgenland with a long family tradition tracing back to the 17th century which has since 2004 embraced a policy of avoiding the used of insecticides opting instead for pheromones based approaches. Tina, who regularly collaborates with the producer, was enthusiastic to have me trying all the wines (almost 20 of them!). Many of the white wines had the typical enjoyable acidity of Austrian wines.
I was impressed by the , with moderate vanilla notes and the a great equilibrium in the mouth tanks to the blend of the two grapes. The , from the grape which is used in Hungary to produce the famous Tokay and which after years of neglect has been rediscovered and promoted in the Rust area, was interesting with its herbal and pear notes paired with its extreme dryness, which reminded me of the dryness of a Grauburgunder together with the fruitiness of a Sauvignon. The with his light colour and the typical aromatic note was a good example of this typology of wine; in the mouth, after a short hint of sweetness, it left a rainbow of herbal notes. The was a spicy, fruity, long and intense wine. The most interesting red was without any doubt the , an old opulent wine with leather notes which however did not interfere with its freshness of the red berries.