Weingut Nord & Süd - Christoph & Mathilde Daignière-Koller

It all started as a hobby in 2004! Christoph made his first wine from his half-hectare and the 2006 vintage has already been awarded.

Wine-tasting journeys across both the New and Old Worlds followed one after another, always driven by a desire for "a wine that touches the senses and the soul, and... that makes you want a second glass." Mathilde met him in 2013. As a French woman, she clearly brings, we are told, the style of her native country to the estate's wines. She also wholeheartedly embraces biodynamic farming. Only natural wines have been produced since 2020.

Because all the work in the vineyard and the winery is much more enjoyable and fun when done by two people, the estate has gradually expanded, and today 3.5 hectares with approximately 10,000 vines are worked exclusively by Mathilde and Christoph. The vineyards are located from north to south of the Kamptal valley, at altitudes ranging from 200 to 410 meters. The lowest-lying plots have deep, pure loess layers, and the higher the altitude, the lower the loess content, mixing with clay and then becoming increasingly mineral with mica schist, quartz, or paragneiss, depending on the location. The Bohemian Massif to the north brings freshness and acidity, while the Pannonian climate on the other side of the Danube contributes warmth and ripeness.

Through countless discussions, the winemaking couple passionately considers how and when they can best support and nurture the natural cycle: well-nourished soil, active soil life, and animals, insects, and microorganisms feeling truly at home. Then the vines will thrive! And the grapes that grow there develop their full potential in the cellar, resulting in vibrant wines that tell the story of their terroir and make the character of the place clearly perceptible. Natural and untouched, spontaneously fermented, unfiltered, and without additives, with only the minimum amount of sulfur possible. We have been working biodynamically since 2021, and wines from the 2025 vintage onward are Demeter certified.

We are economical and generous: economical with the tractor in order to pollute and compact our soils as little as possible, economical with interventions, especially in the cellar.

We are generous with our commitment and our own strength: We work the vines exclusively in pairs (pruning, weeding, leaf removal, trellising, green maintenance, wrapping, even the harvest is sometimes done in pairs, if the climatic conditions allow).

We have a true relationship with our vines and our terroir; we can't imagine doing otherwise. In the vineyard: the vines are pruned and cared for by hand, resulting in very precise and personal attention. We adapt to each vine, its location, and its vitality to bring it into perfect balance. The harvest is entirely manual, most often in 25kg crates, sometimes in 200kg crates. It is harvested in the morning to ensure fresh grapes without the need for artificial cooling. In the winery: the grapes are crushed, and depending on the type of wine, maceration lasts from 6 hours to 6 weeks. Fermentation occurs only spontaneously. There is no fining, no addition of yeast, yeast nutrients, enzymes, tannins, deacidification or acidification, and no filtration. There is no destemmer, no must pump; the only electrical equipment in the winery is the press and a simple pump. The only additive allowed in wine is SO2, if we deem it necessary and in very small quantities.