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Organic growing

Our winery has been operating according to organic, biological guidelines since 2009 and is certified by Austria Bio Garantie.


For us, organic agriculture first and foremost means an increase in the quality of wine. However, it also means to cultivate with respect for nature and the environment, to think in terms of ecological cycles and to dispense with chemically synthesized pesticides, herbicides and fertilizers as well as gene manipulation techniques. “Organic viticulture” is not new nor a trend but stands for a traditional, long-established and natural way to manage crops and nature and combine old “know how” with new scientific knowledge. Select greenery matched to the soil and planted between the rows of vine provides not only a natural humus composite but also offers ecological diversity. This is best illustrated by comparing a multi-flowered hay meadow to a trimmed garden lawn. Insects, worms, birds and many beneficial organisms can only be found in places having a variety of thriving plants.


Organic winegrowers are not only susceptible to pest infestations but also have reduced harvests as a result of avoiding chemical fertilizers. The yield of a vine adapts to the natural conditions. For example, terraced vineyards have stony, barren, dry and nitrogen-poor soils. And although the average yield is about 25-50% below that of the conventional vineyard, a “natural yield” produces a richer wine with greater potential. These wines are sort and region specific, contain a varied chemical composition (e.g. minerals, elements, sugars), and a wealth of “terrior” accented aromas and flavors.

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