Vineyards & Wine Cellars
Records show that our vineyard in Lestein was first officially documented back in the 14th century. Wines with vintages from 1938 to 1960 are stored in the old Stainzer cellars.
We allow the soil to retain its natural plants and fauna and cut a maximum of two times. This is done in an alternating way, i.e. only every second row in the vineyard is cut to allow enough space for an uninterrupted blossoming natural environment for indigenous insects and animals.
Directly under the vine the grass is cut down with the scythe.
Wine CellarsOur observations in the vineyards are similar to the attention paid by a curious child. Everything is subject to change and development, and this process we endeavor to support wholeheartedly.
All forms of life are encouraged to the best of our knowledge, from the smallest cell to highly developed plants and animals. This holistic system does not differentiate between vermin and useful beings.
Every creature signifies something with its appearance. We search for these messages to help further our “understanding” of nature.
This explains the aspect of “love” of all species in our symbiotic vineyards, which is also reflected in the name of our product line “Trauben, Liebe und Zeit” (“Grapes, Love and Time”).
Our possibilities for nurturing the vineyards are therefore, in most cases, of natural origin. We harvest and produce plants and blossom extracts for teas on our own:extracts from stinging nettlesyarrow and chamomile teavalerian and hawkbit tinctures.
Preparations according to R. Steiner for compost are bought. Copper preparations and sulfur are necessary in small amounts and dependent on the timing and number of treatments, too.
Depending on the vineyard, we use from 0.3 kg to 2.0 kg of pure copper per hectare, per year.
In 2011 we replaced Sulfur with whey, but use of sulfur might be still necessary during the early treatment phase until blossoming. We allow the soil to retain its natural plants and fauna and mulch a maximum of two times.
This is done in an alternating way, i.e. only every second row in the vineyard is mulched to allow enough space for an uninterrupted blossoming natural environment for indigenous insects and animals.
The quantity of harvested grapes ranges from 1.500 kg/hectare to 3.000kg/hectare.
The destemming of the grapes is followed by spontaneous fermentation.
The mash of the grapes is left unchanged without any additions or advance treatments. So the character of the grapes can be purely transformed into the wine.
Burgundy and Schilcher wines are compressed without maceration. Sauvignon blanc – as well as red wines – are fermented and compressed on the mash. With the exception of Schilcher, all wines are kept in wooden barrels. Red wines in 225 lt barrels, all others in 500 lt barrels.
The maturation in the barrel can take up to four years.
Some wines require sulfuration, which is done once before bottling and/or once during extraction from the barrel.
For the traditional bottle fermentation for sparkling wine and frizzante, we use neutral yeast.
The filling and the extractionof the (basic) sparkling wine is done in the cellar.
The shaking of the yeast in the premium sparkling wine bottles is performed by hand.