Highest standards of quality

The 2022 vintage is in the cellar

All musts ferment smoothly and gently. For me, fermentation is the birth of the vineyard,

we just accompany it, don’t want to add anything, on the contrary, we want to work out the potential of the vineyard in the wine.

And the best way to do this is to use the conscious less is more” method.

tasting and smelling the young wines they already promise the highest quality.

But what is quality in wine? I’ve been thinking about this for a long time.

If the wine corresponds to analytical standard values ​​and a certain taste profile, it may be bottled as an Austrian quality wine.

we also have “Landwein” that are of exceptional quality and even have a character of origin. For me, the measurable, statistical value is not the sole characteristic of quality.

Rather, it is a result of the conscious and respectful treatment of nature and people.

A good way to achieve outstanding quality in wine is therefore the holistic approach of biodynamics, a way where living conditions and quality of life are improved.

The result is great terroir wines that reflect the soil, the climate and the signature of the winemaker and are full of liveliness, excitement, depth and drinking pleasure.

Wines that give and touch beautiful moments. Wines with added value! The author and head sommelier MW Romana Echensperger (D) sees biodynamics  as a craft that can bring people closer to the taste of wine and to nature again. These wines touch the soul and are reminiscent of the mysteries of life.”

2022 is another year of the winemaker. The challenges of the year were unpredictable and pushed us to our limits. The drought and heat have challenged us and our vines.

They gave me many a sleepless night because I wondered if the grapes would get enough ripeness and nutrients.

I’m glad that we did the right work on the vines at the right time, supporting the soil with more compost, teas, and preparations.

The sugar ripeness and physiological ripeness, i.e., the ripeness of the aromas, tannins, and color, occurred at the ideal time.

This is a phenomenon that can be observed in organic viticulture because it speaks for balance and sufficient humus in the soil.

So we were able to start harvesting on August 29th. With glorious weather and perfectly ripe grapes, harvesting is really fun.

This has also had an impact on our reading assistants. Around 20 hard-working pickers harvested the grapes by hand in a good mood at a brisk pace.

All of our grapes are of course harvested by hand. A grape harvester is out of the question for us. Such a machine replaces 120 employees per hour – but the soil and the vine are shaken and compacted, resources are used up and expert selection would be impossible.

The first selection takes place in the vineyard and the second in the cellar. Together with our intern, we carefully selected the grapes and gently pressed them.

Of course, all of our wines ferment spontaneously, without the addition of yeast, enzymes or fining agents. This is a big risk, but yes, if the vineyard is properly supported all year round in advance, this is reflected in the grape and in its juice.

The wines are now resting in our historic vaulted cellar. The barrels are inscribed with positive information such as peace, joy, serenity, happiness.

These should be sent out into the world with our wine. It is my concern to give moments of pleasure, joy and peace with my wine.

When the time is right, the wines are bottled.

For us, sustainability not only means farming in a way that is suitable for our grandchildren, but also being innovative in resource management on the farm. Out of conviction, our wines do not come in heavy designer bottles, but in Burgundy eco light bottles. We deliberately use thin-walled bottles. They are more economical to produce, they also save weight and thus fuel during transport. We have also introduced a deposit system for our customers in the winery. We take back bottles and cartons that are in good condition for a deposit and reuse them.

Targeted use of resources is also needed in production. Our photovoltaic system on the roof of the winery is used to generate electricity and hot water.

Most of the electricity is consumed during the day. The processing of the grapes, the bottling labeling and cooling systems are powered by our photovoltaic system.

The hours of sunshine in Burgenland are captured sensibly. The heat pump is also used to cool the cellar and to produce hot water.

And should it rain again, we collect the rainwater and use it for spraying in the vineyard and for our home garden. We give our best every day because

We have an impact on the planet every day – we must decide which ones

Look forward to the new vintage!

We look forward to meet you soon

We wish you an enjoyable, sensual autumn

Stay safe and healthy

To your health and see you soon

Birgit, Felix, Max Braunstein and Team