Southern Burgenland Is in My Heart and Soul
The qualified cellar master was trained at Bründlmayr Winery and gained international experience through stints at wineries in France, Italy and South Africa. Yet, he is committed with heart and soul to South-Burgenland and its authentic wines.
For us, harvest actually begins in spring, when the vines start to shoot and painstaking care has to be taken to ensure sustainable vineyard management. While cautious thinning and precise operations are very important, the main work until ripeness is automatically done by South-Burgenland’s climate and the beautifully minerally soils encountered in Deutsch-Schützen and on the Eisenberg.
The harvest is exclusively done by hand, with the help of the whole family and experienced pickers. Yields are deliberately kept low, so that only really ripe and perfect fruit are processed.
Let Nature Do Its Thing
With the work in the vineyard and the harvest, the biggest steps have actually been taken. Now, the fermentation process follows in the cellar in traditional, open or closed fermenters.
After this, gentle pressing is undertaken within 14 to 28 days, depending on the quality level.
The malolactic fermentation occurs in steel tanks and/or in big or small oak barrels. We simply let nature take its course, technology is only used to a very slight extent.
Good Things Take Time
While Welschriesling is exclusively vinified in steel tanks, Blaufränkisch will rest some time in steel before it is racked into large wooden casks.
The Eisenberg DAC Reserve is matured in small used oak barrels for 16 months after its malolactic fermentation. Merlot is aged for 17 months in small oak barrels. Our high-end offering, Perwolff, is aged in small oak barrels for a total of 18 months.
Our wines thus get the time they need to develop distinct “personalities“.