Philosophy

I have set myself the goal of preserving the character of a unique cultural landscape by cultivating steep terraces in the Wachau. Since its foundation, the winery has stood for uncompromising quality, natural cultivation and the careful vinification of old grape varieties typical of the region, including Riesling and Grüner Veltliner.

For the most part, the terraces can only be cultivated by hand without tractors. This is very time-consuming and labor-intensive and the grapes produced in this way are correspondingly valuable. It therefore only makes sense to strive for the highest possible quality of grapes. For me, this also means preserving the character of the respective terroir. The basis for this is the certified organic cultivation of the vineyards. I am also convinced that only a timely, not too late harvest of physiologically ripe grapes can preserve the unique character of the variety and vineyard and result in elegant, palatable, balanced wines. Grapes harvested too late can produce impressive wines, but the finesse and clarity of the terroir and variety often suffer as a result.

My harvest decisions are not determined by the sugar levels of the grapes but by their actual physiological ripeness and the pH value of the must. This is why the alcohol levels of the wines can vary greatly from year to year. The focus on the pH value also allows winemaking without enzymes, pure yeasts, fining and other interventions that would disguise the origin of the wine.

Peter Veyder-Malberg