Sustainable Viticulture is our strategic approach in optimizing grape quality. Integral piece is the vineyard control in terms of pests and beneficial organisms.

Within our integrated cultivation of the vineyards we are applying a combined mix of biological, mechanical and chemical actions. Due to this mixture our intervention in the enviromment is minimized and CO2 output is lowered.

Our vineyards:

– Ried Römerstein (roman stone): 1000m long!, heavy loam soil with underlying "Seewinkel" gravel, Varieties: Zweigelt, Grauburgunder, Blaufränkisch and Merlot
– Ried Bauernwies: middle heavy black soil with content of "Seewinkel" gravel, Variety: Zweigelt
– Ried Lehendorf: ligth soil with very high content of big stones, Varieties: Sauvignon Blanc, Welschriesling and Grauburgunder
– Ried Neuer Satz: middle heavy soil, cold site with long growing season, Varieties: Blaufränkisch, Sankt Laurent and Welschriesling
– Ried Alter Satz: middle heavy soil, very windy, Varieties: Grüner Veltliner and Welschriesling
– Ried Kaiserberg: heavy loam soil, high water retention capability, Varieties: Grüner Veltliner, Bouvier, Chardonnay and Blaufränkisch


Artisanal production


artisan (engl.): from Italian „artigiano“, based on Latin „artire“. It means „instruct in the arts“.

Artisanal porduction is our traditional-handcrafted way of work in the vineyards and the art of the winemaker to vinify his grapes with great respect for our nature. This way of work produces expressive wines with the true taste of our terroir.

Terroir is ... all factors having an influence on the type of wine made in a defined area, usually soil, exposure and climate are considered but also the intervention of man.



University trained enologist with a Master in Quality Viticulture and Marketing. Gathered some experience at Azienda Agricola Luciano Sandrone/Barolo, research center Geisenheim/Germany, Klein Constantia Estate/South Africa and some estates in Austria.



Bachelor degree in Viticulture, Enology and Wine business. Born and raised in Austrias Thermal region south of Vienna but now in love with lake Neusiedl and the numerous grape varieties in Burgenland.

Diane & David


Our next generation is already out and about in the vineyards and training their taste buds with grapes and grape juice.

Our work in the cellar is also a combination of traditional and modern methods.

White wines are pressed gently and fermented temperature-controlled to ensure optimal forming of aromas. Further maturing in stainless steel and Hungarian Tonneaux barrels .
Our red wines are fermented in traditional open vats with several daily punch downs by hand. Further maturing occurs in big accacia barrels (2000L) and Hungarian Tonneaux.