The Werlitschhof Ewald Tscheppe took over the family winery in 2004 and gave it back the old name Werlitschof.

The Werlitschhof is tucked away in the last corner before the Slovenian border at the foot of the vineyards in splendor on the South Styrian Wine Route. On an impressively rising slope, Ewald Tscheppe cultivates his 9ha small vineyard in a biodynamic way. Biodynamics is not seen as witchcraft here, but applied pragmatically. Ewald was influenced by Sepp Muster, another well-known biodynamicist in the region, and Alexander Podolinsky, the biodynamic pioneer from Australia. He has been in contact with biodynamics since 1998, so that after taking over the farm the direction of attack was already completely clear. Due to a small bureaucratic hurdle, however, the wines only received Demeter certification in 2006, even though these guidelines had been used from the start. The grape varieties Chardonnay (called Morillon here), Sauvignon blanc, as well as Welschriesling and some Muskateller are grown. The vines are around 25 years old on average, so that's where the fun starts! The plot with the Welschriesling was planted in 1971. The steep hillside where the Ex Vero 3 is being built is 30 years old; the two lower parts (Ex Vero 1 and 2) on average 25 years. In the vineyard As already mentioned above, a distinction is made between three lots on the slope from which the grapes for the Ex Vero line come. The Ex Vero 1 is the lower part of the slope. There are more Morillon vines here and the soil is a bit heavier and more vigorous with a higher proportion of clay. (about 30-40hl/ha yield) Ex Vero 2 comes from the middle part of the slope, which is steeper and has less soil contact. It says more Sauvignon Blanc here. The Ex Vero 3 comes from the steepest and poorest sites (about 15-20hl/ha yield), where the vines are rooted practically directly in the Opok soil. Opok is a calcareous marl with a high pH value, formed by rock deposits from a primordial sea several million years ago. The rock appears porous, but can be very hard, making it difficult for the vines to root through it. All vines are trained in the so-called reversal and have a relatively high leaf wall. The shoots can hang down freely, which brings some advantages in Styria with an average of 1200mm of rainfall. Because the resulting accumulation of juice stimulates generative growth and the ripening behavior is more harmonious. The vines are also not culminated (removing the shoot tips), so that the plant can regulate growth itself. Only in compacted areas is some defoliation and "air" made to reduce the mushroom pressure and also to keep the rows passable. If you want to remember something from the previous lines, then that the work is aimed at the most harmonious possible growth of the vine. In the basement Since the wines are made according to "terroirs", less importance is attached to the percentage components of the individual grape varieties. It is strictly selected during harvest, botrytis (noble rot) is expressly not desired. The wines of the Ex Vero line always contain Morillon and Sauvignon blanc. The Ex Vero 1 is usually a little more influenced by the Morillon, the Ex Vero 3 (2 also) more by the Sauvignon. The grapes (with the exception of the mash-fermented Werlitsch) are pressed directly with a pneumatic press. They are fermented spontaneously and also do their malolactic fermentation spontaneously. The wines are matured in wooden barrels of different sizes, carefully selected. They are allowed to mature for 2 winters before they are bottled unfiltered. If sulfur is used, then usually after the first year in homeopathic amounts of 10-15mg/L. It used to be a little more because it was sulphurized twice. Ewald has certainly gained more confidence here in recent years. I appreciate his very cautious way of going about this though, because ultimately sulfur shouldn't be the issue.