From 35 hectares of Erste Lage holdings in the Kamptal, Ludwig Hiedler is crafting some of the most interesting, texturally compelling wines of the region. The Hiedler family has been producing wine in Langelois since the mid-18th century. Hiedler’s holdings are in the best vineyards in the Kamptal, with riesling parcels in the Heiligenstein and Gaisberg, and Grüner Veltliner in the deep loess vineyards at the base of two mountains. In addition to Grüner Veltiliner and Riesling, Hiedler works with Weissburgunder (Pinot Noir). The estate is a pioneer in ecological grape growing; only sustainable vineyard practices are used – intense cover of herbs and flowering vegetation as well as a compost program and integrated pest management. Organic techniques are being introduced. Ludwig extends his natural approach to the cellar too, using only spontaneous fermentation without temperature control, enzymes, or even SO2. Grapes are selectively harvested by hand. After fermentation, wines are matured in either stainless steel or casks made with local Langenlois acacia, employing extended lees contact and selective batonnage. Malolactic fermentation is never blocked but allowed to occur naturally, allowing Hiedler a quite broad and unique dimension of texture and weight