Establishment

• Philosophy
• Vineyards
• Location
• Winecellar

What inspires a person to grow wine, if not one's passion? Wine making, initially a hobby, soon turned into a full time occupation for me. In addition to my passion for wine, I also continuously work to master and optimise complex production techniques involved in wine making, which enable me to offer my customers a product of consistently high quality.

Philosophy

If we critically analyse local and global developments in agriculture, one can only come to the conclusion that conventional farming, in which resources are constantly destroyed, cannot be a long-term solution.
The goal of a truly sustainable production must be a closed cycle, in which the biosystem is conserved as far as possible and the environment is not successively enriched with poisonous chemicals. This awareness creates sufficient motivation to convert to organic farming, even though it is certainly unfavorable from a purely economic point of view, due to the considerably greater effort required in areas such as plant protection and greenery cultivation.

One should be able to discover the vitality of a thriving vineyard in the wine. As a result, my aim is to create wines that I would like to drink myself, products that do not only taste good, but are also high-quality products for the health conscious.

Vineyards

Wine is "liquidized soil", an elixir from the earth. The principal determinant of the quality of wine is the vineyard. As a result, I take great care to maintain the microbial fauna of the soil. In fact, all my wines have been certified as organic produce since the end of 2016. I practice erosion protection and avoid the use of insecticides, herbicides and oil based fungicides. Targeted cultivation of greenery also helps avoid mineral fertilizers. In order to produce high-quality grapes with an intense flavour, careful tending to the vine is required in the form of yield-regulating measures such as targeted pruning and grape thinning. Various plant extracts help achieve higher vitality and resistance of the grape vine. Through the timing and adapting of foliage work, and the avoidance of mechanical tilting, potential infections are significantly reduced, ensuring a high quality of the grape vine. Thick foliage is also favourable to the quality of the extract. In order to maintain grape quality and ensure that only healthy parts of the grape make it to the wine cellar, the grapes are handpicked.

Location

The vineyards are all located in Stammersdorf, on the slopes of Bisamberg. The terrain, which is reflected in the wines, is made up of light to medium, somewhat sandy loess soil. In the underground we often find massive gravel, rarely also some lime. This gives the wines a filigree minerality.

Flat areas	Gernen	Wiener Gemischter Satz DAC Chardonnay Weißer Burgunder Merlot, Cabernet Sauvignon
	Breiten	Grüner Veltliner Zweigelt
	Gabrissen	Wiener Gemischter Satz DAC
	Kirchberg	Grauer Burgunder
	Hochfeld	Riesling Zweigelt
	Kreften	Riesling Zweigelt Pinot Noir
	Gritschen	Zweigelt
Areas with slopes	Wiestalen	Wiener Gemischter Satz DAC Chardonnay Pinot Gris
	Tachlern	Wiener Gemischter Satz DAC St. Laurent
	Jungenberg	Wiener Gemischter Satz DAC Riesling Grüner Veltliner Chardonnay Roter Traminer
	Falkenberg	Grüner Veltliner Zweigelt

Winecellar

Good vineyards are undoubtedly the source of high-quality wines. The aim of fermentation in the cellar is to enable the grapes to develop their maximum potential. For this, it is important to minimise manual interventions in the fermentation process. And contrary to the market trend, which calls for ever-younger wines, it is important to leave the wine enough time, which is a difficult undertaking! Nevertheless, precise controls are required in order to achieve the desired result with specific measures, for example in the case of temperature-controlled fermentation.
The white wines belonging to the fruity Bisamberg line are all fermented in steel tanks. The denser white wine must destined for the reserve wines is achieved by gentlegrape pressing, often with mashing time and possible oxidation of the mash. With the exception of the Riesling, reserve wines are directly poured into 500 litre wooden barrels and then stored unsulphured with fine yeast.
Red wine is fermented as mash in the tub and then carries out the biological acid decomposition in the wooden barrel.