Wild yeasts:
Yeasts have a big say in the way wines smell and taste. Wild yeasts emphasize the individuality of wines.
Bio:
Way of life; Affirmation of responsible winemaking. Foundation of terroir-specific wines.
Bruck:
Unsurpassable Riesling vineyard of the Spitzer Graben. Vines in naked rock. Steep and rough terrain.
Orthogneiss:
Metamorphic rock. Geological base of my most important vineyards. Soils decomposing on it are sandy, light and easily penetrated by the vines roots.
Perennial Pea:
Legume. Hibernates in the vineyards. Penetrates the soils and protects against erosion. Great nitrogen-aggregator.
3 hectares:
The size of my vineyards. Does not sound of much. Since the conditions are tough and the slopes wherein the vines root steep, it is big enough.
Primary rock:
General term for the different prehistoric stone variations of the Wachau. Responsibly for the individuality of Wachau wines.
Minerality:
Makes a wine really great. Difficult to define and describe. Approximation: stony, smoky, complex, cool…
Battonage:
Stirring up of the yeast in the already fermented wine. Gives the wine a more dense and concentrated structure and mitigates the acidity.
Alkohol:
No indicator of wine quality. My best wines very often do not have more than 12% alcohol. Overestimated. Undermines occasionally the drinkability of wines.
Whoselsomeness:
A sign of quality and a decisive criteria in the making of my wines. Diversity and drinkability are other essential benchmarks.
