Daniel took over from his parents 2005, so nearly 20 years ago. First, he was working like „normal“ – good quality, good quantity, but convential. Why? Because it worked! 10 years later, he thought could this be all? Every year same procedere and you really had to fight for prices… It wasn’t fun and the second thing – we didn’t want to drink our own wines any more. (too boring and too „chemical“) Daniel and I met 2016 on the VIEVINUM and our life and also the life of our grapes changes completely 😉 Since 2016, we are working organic, we say goodbye to all things that was a burden. We concentrate on our terroir on Eichberg, which is really different compared to the rest of Südsteiermark (Gamlitz, Ehrenhausen, Leutschach…) We are relativly high – 550 to 590 metres above sealeavel, our vineyards are between forests and we have cool winds during the night. (come from the side of Carinthia/side of the Alps) So the good thing is, that we have a moderate alcohol level and high acidity in our wines. We only have white grape varieties – so all typical one of Styria (Welschriesling, Weißburgunder, Sauvignon Blanc, Muskateller, Chardonnay) We are working on 7,3 ha and all wines we make are from our own vineyards! The focus is strict on quality – low yield and low intervention. We harvest around 3.000 kg per hectar in a normal year. Low intervention means for us that we don’t add something and don’t take something away. No fining, no filtration. Just before filling the bottles, the wines get 10mg SO2. We fill our first wines after 1 year. These are the local wines called „Sand & Schotter“ (sand & gravel, because of our soil) Our single vineyard wines (Muri) ripens 2 year on the yeast, before we fill them. We use steel tank and used barrels. 2021, we started working biodynamic (Demeter certification process in progress). A healthy circular economy should be normal in the future. (Hopefully…)