Heavy rain and a significant temperature drop came when the wines were fermenting in Andreas’s new cellar which wasn’t completely finished back then. As a result, the fermentation stopped its usual pace and became very slow instead. As a solution, Andreas bottled the wine with the remaining residual sugar under crown caps, to let them finish the fermentation in the bottle and develop a bit of fizz. To distinguish this “cellar calamity edition” from the “regular” Butterfly cuvée made in other vintages, the word “plus” is stated on the back label. 

Andreas Tscheppe

Andreas Tscheppe is making beautiful examples of natural wine in Styria, in very much the same spirit as Franz Strohmeier and Sepp Muster. These vineyard sites are gorgeously terraced and are bursting with life: butterflies, dragonflies and beetles are just a few of the creatures you will find while walking through these vines, and they are all represented on the labels of his wines. Andreas works only with white grapes, some of which are fermented with the skins to produce orange wines. All the winemaking involves a minimum of 18 months time in barrel for the wines to integrate with oxygen well and come into their own before being bottled.

Andreas Tscheppe is making beautiful examples of natural wine in Styria, in very much the same spirit as Franz Strohmeier and Sepp Muster. These vineyard sites are gorgeously terraced and are bursting with life: butterflies, dragonflies and beetles are just a few of the creatures you will find while walking through these vines, and they are all represented on the labels of his wines. Andreas works only with white grapes, some of which are fermented with the skins to produce orange wines. All the winemaking involves a minimum of 18 months time in barrel for the wines to integrate with oxygen well and come into their own before being bottled.

- Jenny & Francois Selections