Martin graduated from the AGRO-HAK Agricultural College and
subsequently studied at the University of Applied Sciences for
International Business Relations. Since 2007 he has been
responsible for quality control in the vineyards and for wine-making
and he is the first point of contact for sales.
Sylvia graduated from the HBLA for Wine and Fruit Production at
Klosterneuburg and subsequently studied Tourism at Vienna Business
University. Sylvia is responsible for tastings, marketing and
accounting, although her first priority lies with daughters, Valerie
and Helena, who like to be involved in everything.
Just as in any family business, our parents as well as our brothers
and sisters also get roped in and help out when there is a need for
more man - or woman - power!
Vineyards and vineyard locations
Our vineyards are located within a radius of 2 km around the town of
Poysdorf. Even though the vineyards are close to each other,
there are many different soil types.
The terroir of our vineyards ranges from light, sandy soils in the
more northerly sites, through to medium loam soils and deep-seated
loess and loam soils.
The different vineyard locations allow us to produce a broad range of
grape varieties. Even the character of Grüner Veltliner is
strongly influenced by the type as well as the depth of the soil.
There is always something going on in our cellars. From harvest
time through to the bottling of the wine there is a lot to do and
every year the harvest poses new challenges.
The conditions vary every year, as we know from our experience over
the last 10 years, ranging from years when the grapes are very ripe
with little acidity, late harvests with excessive acidity and lower
alcohol levels or unsettled rainy weather in the last phase of
ripening to years with tropical temperatures at harvest time.
This means we can rarely use the same “recipe” as the year
A lot of knowledge, intuition and also a sense for the right timing is
needed which is why we usually work around the clock during the
harvest. Quality originates in the vineyard, not in the cellar,
as is stressed time and time again. By working with great care
in the cellar we try to bring out each grape variety’s character
and retain its quality right through to the glass.
In the cellar, the place where the wines mature, we give them the
necessary time for the varietal character to intensify. While
the white wines are matured almost exclusively in stainless steel
tanks, the reds mature in large oak casks. The wines from the
new vintage are available from the middle of the following January.