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Xtravaganza 2014 — St. Laurent


A Wine That

breaks down the doors and says, "Hello! I'm a sparkling Sankt Laurent that can rival Champagne." Aged for a whopping 60 months on the lees, this is a serious wine - a wine that's in its tuxedo on the way to the ball. Earthy and savoury, it tastes of wild strawberries with charming mossy, woody aromas and even a touch of lilac. A wine for celebration: and if you don't have a reason to celebrate? Celebrate the creation of this wine.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Claus Preisinger
Xtravaganza 2014 Wine Littlewine-store















St. Laurent

Where and How?

From Claus' biodynamic vineyards in the Burgenland, Austria, this is made from the indigenous variety, Sankt Laurent.

Made in the traditional method - like Champagne - this has seen five years ageing on the lees, giving it immense complexity.

The Winemaker

From a hobby winemaker to farming 19 hectares of vines biodynamically, Claus may be young still but he already has 20 vintages under his belt. Having learnt how to make wine at school, "by the book," he quickly threw everything he's been taught out of the window. He says,

“With 20 years’ of experience I can now say it’s been a step by step thing. You start your winemaking career with what you learnt in school, and then you figure out that not everything you were told is right. Then, in the search of purity, it’s a trial and error thing. You keep trying out new things, and then suddenly you find you can’t really step back.”

Today, he makes wine in a cellar that is full of every vessel imaginable: from oak barrels, to foudres, to amphorae, to glass. He also wasn't content with the manner in which he had been taught viticulture. This led him to discovering the biodynamic way. When this journey began, like all other practitioners, he was reading Steiner and many other books and essays. These days, however, he feels he has built a base of knowledge and is able to explore his own notions further:

“Those first years - it was like following the rules. Nowadays, I see it more as working with a diagnosis - I see and feel what the soil needs, and what your wine needs. Then I react, or don’t react. Every year is a different growing season, and every vintage is different. You’ll try out different things, it’s all part of the process…. That keeps pushing me forward, and that’s why I really love my job.”

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