Other
Claus Preisinger
Chef
- Discipline
- Other
i. Biography
Grower, Maker at Weingut Claus Preisinger in Gols, Burgenland, Austria, Claus Preisinger has built a reputation on patience, precision, and the conviction that the most persuasive wines are often the least fussed over. His approach is rooted in manual labour in the vineyard and cellar, biodynamic principles in the vineyards, spontaneous fermentation, and minimal or no intervention in the cellar. The result is a body of natural wines that feel shaped by both discipline and restraint: fruit handled with care, decisions taken lightly, and the final wines allowed to speak with clarity rather than decoration.
Coming Up
Claus Preisinger began early in his career as assistant winemaker at Hans Nittnaus (from 2002), a formative period that placed him inside the measured cadence of cellar work and the practical realities of turning grapes into wine. That early grounding helped define the confidence of his later path. Today, he is grower, maker of Weingut Claus Preisinger (since 2000), and the continuity between those years is evident in the steadiness of his method. There is nothing hurried in the way his work is described or in the way his wines are conceived; rather, the impression is of someone who has chosen, from the start, to work with quiet authority and a clear sense of purpose.
Where They Are Now
He is Grower, Maker at Weingut Claus Preisinger in Gols, Burgenland, Austria. The title is not merely formal; it mirrors an entire way of working. Manual labour in the vineyard and cellar remains central, as does biodynamic attention in the vineyards, while spontaneous fermentation and minimal or no intervention in the cellar keep the wines closely aligned to the raw material at their source. His specialty is natural wines, made in a style that leaves the spotlight on fruit and on the labour surrounding it, rather than on any layer of ornament. In this context, restraint becomes a kind of signature: the wines are presented with a directness that suggests confidence in what the vineyard has already given.
Signature
Claus's signature dishes include Puszta Libre!, Pannobile, Paradigma, Blaufränkisch Triple B, and Zweigelt Kieselstein. Together, these names trace the contours of a style that is recognisable without ever seeming overworked, each one carrying the same commitment to precision and character that defines his broader practice.
Honors
In 2014, he became a member of Pannobile. The recognition sits naturally within a career shaped by exacting work and a long-held belief in letting wines arrive on their own terms, with as little interference as possible.
Profile updated July 2026
FAQ
Asked of Claus
What is Claus Preisinger's current role?
As of 2026, Claus Preisinger is Grower, Maker.
Where did Claus Preisinger work before?
Claus Preisinger's earlier career included Hans Nittnaus.
What is Claus Preisinger known for?
Natural wines.
