Carnuntum – Stixneusiedl
The wine-growing region Carnuntum stretches from the eastern limits of Vienna to the border of Slovakia. The vineyards are dispersed in three hilly landscapes: the Leitha Mountains, the Arbesthaler Hills near Göttlesbrunn and the Hainburger Mountain. Heavy loam and loess
soils and sandy gravelly soils dominate the slopes of the Arbesthaler Hills in Stixneusiedl. The hot summers and cold winters of a Pannonian climate, the proximity of the moderating effects of the Danube River and Lake Neusiedl allow black grapes to ripen perfectly.
Spitzerberg – Prellenkirchen
This extension of the Little Carpathians is comprised of limestone with a little schist and has a very dry climate (ca. 300 mm rainfall per year). It is extremely small structured with just under 100 ha (247 acres) of vineyards situated between 185 and 200 m.a.s.l. along the slopes between the plain and the wildlife reserve on the ridge. Most vineyards are cultivated as a secondary family income and there are therefore lots of old vines. The vineyards are extremely healthy, well aerated and
marginally prone to diseases. Wines with good ageing potential that are delicate and filigree in tannin structure, yet always fresh and lively thrive on the meagre limestone and schist soils. They always express the character of their origin. Blaufränkisch in particular gains unique character here. The resulting wines are perhaps not suitable for the masses, but connoisseurs appreciate them for their delicacy and complexity. They are perfect representatives of the style to which we aspire.
The vineyards have been certified organic since 2006 and the entire winery since 2010. Meanwhile, we are devoted to biodynamics. We focus on plant growth in the vineyard. Vines grow quickly on the fertile soils. Balance in the vineyards with abstinence from mineral fertilizer is our utmost premise. Conscientious canopy management and working with green cover allows grapes to ripen more gradually and develop more aroma intensity. Vine age is also a decisive factor. The biggest challenge is choosing the perfect time to pick grapes. Not the concentration
of sugar, but the taste of the grapes determines the moment to pick. Harvest starts rather early with the first selection of grapes, thus reducing vigour and shoot growth. In the second round, grapes don’t have that much “puppy fat” and exhibit rather cool aromas. It is more work than picking in just one round, but this allows us to achieve our preferred style: more freshness and more liveliness! We no longer interfere with the premium wines in the cellar, but rather simply let them be. All we determine is the blend from the different barrels.
The most striking feature of our cellar is the big vats in which grapes for the premium wines are foot-trodden. This physically exhausting method is employed for 20 tons of grapes each year, but the wines recompense all efforts. It is a philosophical matter of course that our wines ferment without the addition of cultivated
yeasts or enzymes. The wines are given enough time to mature before they are brought to the market – in accord with biodynamic principles. Only with some maturity do these aristocratic wines show their true potential and pedigree. Our wines succeed repeatedly at vertical tastings, confirming the path we have chosen.