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