The cellar
Old hand, new technology.
In 2006 we converted an existing farm building in Droß into the cellar we work in today. What has not changed: every decision is still made by a person.
Press house
After hand-picking, the grapes come straight to Droß. Destemming and pressing are gentle — the less pressure, the cleaner the must.
White wine area
Fermentation takes place in stainless steel tanks with individual temperature control. Cool-fermented wines keep their fruit, and with Veltliner that is exactly what matters.
Red wine area
Our reds spend at least a year in wood before bottling. We use barriques sparingly — the oak should support the wine, not cover it.
Laboratory
Every tank is monitored continuously. The technology makes no decisions for us, but it tells us reliably when one is due.
In barrel
Time is the one ingredient you cannot buy.
We raise our white wines mainly in steel — they should taste of the vintage, not of the barrel.
With red it is the other way round: at least a year in wood. Our blend of Zweigelt and St. Laurent spent five months in new barriques in 2017 and has been resting ever since. Those are not bottles you open in passing.
See the barrique
Of all drinks wine is the most useful, of all medicines the most pleasant, and of all foods the most agreeable.