Wines with elegant fruit, density, and silky tannins are filled into every bottle. The wines are variety typical and have a very good storage potential. Precious drops which one likes to keep in the cellar but which you would rather drink right away.

The winery’s goal is to produce dense, balanced wines with distinct personality and character, distinguishable through a very good aging potential. The wines have a distinct and pleasant acidity and an alcohol level that is in balance with the body and density of the wine. The winery does not use any technical concentration methods like reverse osmoses nor does it use any additives before or after fermentation to enhance concentration or flavor.

The grapes we gather for our St. Laurent Reserve and Zweigelt Reserve are from older vineyards with heavy gravel content and very low yields. The grapes stay in 2000-literopen fermentation vats for two weeks and the must floating on the surface is pushed down by hand every few hours. After fermentation,the wines are aged in 230-literFrench oak barrels for 12 monthsin order to mature and gain complexity.The St. Laurent is mostly aged in used oak barrels while the Zweigelt is mostly aged innew ones.

The grapes used for our St. Laurent and Zweigelt wines remain in temperature controlled 5000-liter stainless steel tanks where they undergo fermentation for one to two weeks, after being pressed and staying on their fine lees. The grapes set aside for the red Cuvée (named Heideboden after the local subregion) are a blend of Zweigelt, St. Laurent, Syrah and Cabernet Sauvignon offering an honest expression of the region. The grapes undergo fermentation and maceration in temperature-controlled stainless steel tanks and open vats. Afterwards they are pressed carefully and remain on their lees in stainless steel tanks and in wood barrels for a year.

The grapeswe usefor our Weissburgunder (Pinot Blanc) and other white wines are pressed carefully and fermented cold to retain their fruit flavors. Theystay in stainless steel tanks on their fine lees for a few months.The wine is stored after fining, minimal filtration and bottling.

The winery’s Zweigelt Rosé is produced in the traditional "saignée" method where the grapes are macerated a short time, separated from the must and then vinified like a white wine after having spent half a year on their fine lees.