"Martin Arndorfer comes from a long line of winemakers, and he grew up in the vineyards and cellar of his parent’s estate. Anna Stieninger is the daughter of Karl Steininger, one of the most respected winemakers in Austria. They are a wine power couple. Both born with a genetic love and a nurtured appreciation for for Riesling and Grüner Veltliner grapes.
Martin tried to play sick from Kindergarten because he preferred to stay in the vineyard with his mother. At the age of 12 he truly fell in love with winemaking. Anna started even younger. She was basically “born in the cellar” and had been helping the family vineyards since she could walk.
After attending an established Austrian school, which had been developing the countries greatest winemakers since 1860, Martin headed off to Italy to get some practicum. Martin developed much of his inspiration while studying with Serena Palazzo at Ronco del Gnemiz and Fabrizio Iuli (yes, that Fabrizio Ilui!). From Serna, he devloped an appreciation for full bodied white wines matured in small oak barrels, and from Fabrizio he learned how to make “complex and straight-forward” red wines. These two wineries sparked his passion for thrilling red, ambitious wines and barriques. He also found lifelong friends in Italy (and would eventually find Indie through Fabrizio).
Thanks to Anna’s gentle persuasion, Martin went on to study “International Wine Management” at the University of Austria. He’s gone on to seek a Master’s Degree from the same program. When Martin returned from Italy, he and Anna moved in together. They united their love, and their passion for wine under one roof. They started the “Arndorfer” label, with M & A on the label, which of course stands for Martin and Anna.
The idea behind Vorgeschmack Rose is an extraordinary Rose wine with great drinkablity… Martin and Anna keep the Rotburger juice up to 14 hours on the skins in order to extract the bright cherry fruit character of the grape. After pressing this wine, which is fermented with native yeast they add some skins of Grüner Veltliner, to extract the spicy character of Grüner and add some tannins. We keep the wine on these Grüner skins of the fermenting juice for 8 days.
After pressing, they age 70% in stainless steel, and 30% in French oak (used barrels). Just before bottling Martin and Anna blend, and add 15 mg/L of sulfur. No fining and no filtration."