If you’ve been dabbling at all in the natural wine scene you may have noticed a pattern. Some producers go directly from whatever non-wine career they’re pursuing into the just add-grapes-to-the-vat approach to winemaking. It rarely turns out well.
Others take their time coming to a natural approach. Austria's Claus Pressinger has taken his time and gotten it right.
He started making his own wines in 2002 with a respect for nature and terroir. But he only achieved his goal after years of incremental changes and improvements. First, he gradually adopted biodynamics in the vines. Then he reduced his work in the winery, doing less and less every year. With healthy enough fruit, the final stage was reducing sulfur. He added less at bottling every vintage until, in 2017, he added none at all.