Pinot Gris 2014


Pinot Gris 2014

in georgischen Quevris spontanvergoren, 3 Monate Maischestandzeit, schonende Handpressung, danach Reifung für 12 Monate im gebrauchten kleinen Holz. Unfiltriert.

Alk. 11,5%
Restzucker 1,0 g
kein SO2 zugesetzt

Ab Hof Preis: 0,75l € 24,-

Pinot Gris 2013


Pinot Gris 2013

in georgischen Quevris spontanvergoren, 6 Monate Maischestandzeit, schonende Handpressung und weitere Lagerung für 6 Monate im Quevrie, danach Reifung für 12 Monate im gebrauchten kleinen Holz. Unfiltriert.

Alk. 11,5%
Restzucker 2,2 g
4mg/l SO2

Ab Hof Preis: 0,75l € 29,-


Wine area ” Südoststeiermark ” municipality Grafendorf / Hartberg, local district Reibersdorf, 460 m NN. South side, on terraced terrain. Terraces presumably Roman – nearby a “Roman villa”.

Amphoras (Georgian Quevris)

filled amphora

These originate from Georgia, where even today, dry wines are produced in amphorae. Our range is 250 to 350 liters. The thick-walled clay vessels are built in Georgian by a handful of specialized craftsmen in the style of a building ceramics, the clay being applied layer by layer in the form of a ring and simultaneously being smoothed by hand. After air drying, they remain at the place of production (hut) and are burnt in place. Finally, the inside is allowed with beeswax. Such vessels are built up to a volume of 2000 liters or more. The oldest evidence of Quevris comes from the Neolithic, 8.000 years ago.

Variety of vines

Our concept includes the varietal selection of vines. As such we decided on the basis of the soil analysis and the high lime content of the soil for burgundy varieties. These old grape varieties correspond to our desire for high quality through the most careful care in the vinification, and originality during the vinification. So we have planted one third of Pinot gris, Pinot blanc and Pinot noir. The range is supplemented by a smaller number of Merlot. In the way of everything is handmade, weeding, chopping, mowing, cutting, flaking without the use of machines. The weeds between the wine rows are seldom mowed and left to improve the soil. In order to counteract a harmonization of a ruderal flora, every second or third year is milled and buckwheat or sycamore clover sown. Subsequently, the succession of the ruderal flora continues for the next few years independently. The use of chemical weed killers is prohibited. Regular control of parasitic fungi (oidium, peronospora, bot- thritis, etc.) is necessary in our climate and is kept to a minimum with constant monitoring of the situation.


The product of our wine estate is to differ in all respects from traditionally produced wines and reflect the entire terroir – processing, location, soil and climate, diversity of nature. It should not be standardized and may vary from year to year according to environmental conditions. The harvest is carried out according to physiological maturity of the grapes and is carried out in several passes, naturally by hand. The full grapes are pruned and sorted again before they slide into the fermenting containers. These are large clay vessels, the amphorae. Here, spontaneous fermentation takes place with natural yeasts from the vineyard. The skin, the seeds and the juice remain together for at least 6 months, with complete aromatization from these components. This is followed by gentle pressing in the basket press. The freshly pressed wine comes back to the amphorae or the oakwood barrel for further maturation, where it remains at least another year. Before filling into the bottles, neither filtering nor fining takes place.


Brownearth to Rendzina over shell limestone (“Muschelkalk”). Deposit from the Sarmat, a shallow tributary of the middle portion of the Parathetis (12.7 to 11.6 million years ago). The calcareous sediments consist primarily of foraminifera shells (foraminifera limestone) into the individual mussel and snail shells are stored in an increasingly brackish becoming flat sea. The numerous ooliths that occur in the vineyards suggest a former flat, warm and calm sea with a strong vegetation of aquatic plants. In the middle area oft the vineyard there is only a thin layer of sandy soil above the sand-lime brick. This therefore has low water storage capacity.

Flora and fauna

The vegetation of the slopes is herbaceous and colorful and corresponds to the vegetation of a semi-dry grassland, an ecologically valuable meadow type, which has become very rare in Central Europe. These slopes account for about 50% of the total area and are especially promoted by us to maintain the high diversity of plants and animals. In this way, the vineyards form an ecological island in the surrounding agricultural landscape. By means of a yearly mowing, a fertilisation is to be prevented and the crop is removed. The species-rich fauna shows numerous warming species of butterflies, beetles, hymenoptera, grasshoppers, dipteras, snails, spiders etc. and a strong population of the Sandy Lizard. The biodiversity of the vineyard is documented in photographs and is constantly being expanded by new documents. It is available to interested parties in the photo gallery.

Orange Wine Festival 2

Also this year our wines were a great success at the Orange Wine Festival in Vienna.

Among the numerous visitors and interested parties for our wines there was also the Ambassador of the Republic of Croatia Mrs. DDr. Vesna Cvjetkovic. Our “Amphore Pinot Cuvee 2012” was very praised by your excellence.