In leading our family business we stick to the formula of panta rhei: everything is in perpetual change. Our agriculture, our wines and also, we ourselves have constantly developed from the beginning. We have questioned the old-fashioned, have always reoriented ourselves to the best of our knowledge and belief. Further, we are open and positive about future changes. This is why in what we do, we are guided by the following six principles:
IN WHAT WE DO WE RESPECT OUR NATURE AND OUR RESOURCES.
This lets us become more committed farmers, better producers and more creative chefs. Whether this is in creating a circular economy, in preserving fruit and vegetables or in an appreciative and holistic processing of our pigs.
WE HAVE NOTHING TO ADD TO OUR WINES.
That is why they are naturally fermented. In the wine making process we only use gravity. Our wines are filled straight into the bottle without adding any additives. We either use minimal sulfur or do without it altogether.
QUALITY AND CRAFTSMANSHIP ARE OUR GREATEST DRIVE.
They build the basis for our home-made meat specialties, the charcuterie, the sourdough breads from our steam oven, and each and every one of our wines.
WE APPRECIATE AND USE AGRICULTURAL INDIVIDUALITY.
Every farm in our region is unique. Like the production capacities of our biodynamic agriculture, also our neighbor’s capacities are limited. This is reflected in our restaurant opening times and the products and dishes on our menu.
WE RETHINK THE TRADITIONAL HEURIGEN-RESTAURANT
Our Heurigen-Restaurant is a cozy meeting point for families, for friends and colleagues. A place to linger and share. A place where we as winemakers and producers take on the role of hosts and let the treasures of our region speak for themselves at the table.
AS A FAMILY BUSINESS, WE ARE IN PERPETUAL CHANGE.
Our agriculture, our wines, and we ourselves are constantly evolving. In search of the best possible way, we never get tired of questioning the traditional and entering new paths.