3pl~services

Leading Russian Importer of Austrian Wine
We represent the Austrian winemaker: Ludwig Hiedler.
You can make an order to get more information about wines, prices in Moscow and samples by phone: +7 495 956 01 29 or mail: index@3plp.ru

Annual production : 180.000 bottles
Varieties:
Grüner Veltliner: (50 %) Soil: loess and clay , sand and gneis
Riesling: (15 %) Soil: sand, crystalline slate, gneis, primary rocks
Sauvignon Blanc: (4%) Soil: gneis
Weissburgunder/Pinot blanc: (8 %) Soil: gravel conglomerate with clay, loess
Chardonnay: (6 %) Soil: loess
Frühroter Veltliner/Malvasier: (2 %) Soil: clay, sand
Pinot Noir, Zweigelt, Blauburger, SanGiovese: (15 %) Soil: loess , gravel conglomerate

Wine specialities :
White Wine:
Grüner Veltliner: Maximum , Thal-Novemberlese , Thal, Vier Weinberge, Spiegel , Löss
Riesling: Maximum , Heiligenstein , Gaisberg, Steinhaus, Loiserberg
Weißburgunder/Pinot Blanc: Maximum , Spiegel
Chardonnay: toasted & unfiltered\\\\t\\\\t\\\\t
Sauvignon Blanc: Steinhaus

Red Wine:
"Liubisa" (Pinot Noir – Sangiovese)
"Tintored" (Zweigelt – Portugieser – Blauburger)
Pinot Noir
Zweigelt

Other products: marc, barrel aged marc, apricot brand.


Wine is Nature ...

The soil, the weather and the vines - often referred to as micro-climate - have to be seen as a complex entity. Without the perfect interplay of these elements no truly great wines can be produced. Hiedler vineyards are located in the surroundings of Langenlois, where the valley of the river Kamp widens in the form of a shell.
It is exactly here - at the crossing of two climatic zones - that a kind of draft comes into force. At day, warm air from the southern plain of the Danube flows up the valley of the Kamp while by night, a cool breeze from the Waldviertel blows over the vineyards and terraces down the valley. Together with the various types of soils (loess, loam, granite, gneiss, slate, and sandstone) this produces a unique micro-climatic symbiosis. This tension in each of Hiedler vineyards contributes considerably to the great diversity of Hiedler wines.
The experience gained over decades together with strictly selected vines in their natural variety have led to the development of highly complex vineyards. Today, it is the task of the winemaker to optimize these natural parameter and at the same time to preserve the ecological balance.
We are proud to say that the Hiedler Winery has long been counted among the pioneers of eco-friendly viticulture in Austria. As an organic company Hiedler cultivates the vines solely by hand; for the regeneration of the soils only marc compost, straw coverage and natural herbs are used; instead of pesticides and toxic herbicides natural enemies are utilised to fight pest insects.

Wine & Cellar……

The work in the vineyard as well as in the cellar is marked by a symbiosis of traditional experience with state-of-the-art technical equipment and know-how, which facilitates the production process and at the same time protects the environment.
The "natural centrepiece" is the natural cellar deep down in the loess layer. Constant cool temperatures (10° Celsius) and humidity guarantee perfect preconditions for the storage and ageing of the wines in stainless steel tanks as well as acacia and oak barrels.\\\\t\\\\t
A long phase of fermentation, in which the young wine is closely bound to the yeast, keeps its delicate flavour and natural carbon dioxide. Eventually, the wine is clarified in a highly sophisticated process and only after at least four months of maturation is filled into bottles taking advantage of the high natural atmospheric pressure and the waxing moon.

All this leads to powerful storable wines which are highly acclaimed on the national and international level.
This is also expressed in the following quotation of the wine-journalist Klaus Egle: "... and most of all it is the power, one could even say the virility of his [Hiedler"s] wines. This is why he has also been labelled the <Master of the Burgundy>.This is not only true because he has dealt with the Weissburgunder and the Chardonnay at a fairly early stage but rather because of his Grüner Veltliner wines, which reveal a determined burgundy character, and the Riesling wines, which do not have the delicate charm of the Wachau valley but rather boast of the mineral power and the steely backbone of the crystalline slate and the weathering gneiss of the Kamptal.”