In 2006, Silke Mayr and Walter Buchegger had a new cellar constructed behind the old winery, where both estates vinify their harvest. The new cellar provides a strikingly contemporary counterpoint to the historical substance of the old Vorspannhof, and at the same time provides space for wonderful creative synergies on its two levels.
We vinify our wines according to the principle ‘less is more’. The grapes are pressed as gently as possible without previous destemming – with this whole cluster pressing, fewer bitter substances get into the fermenting must, which in turn augments the elegance of the finished wines. All white wines from the estate are vinified & matured in stainless steel tank. Unnecessary interventions are avoided, allowing the wines to develop as naturally as possible. The lighter wines are usually bottled in April of the following year, while the reserve or single vineyard wines remain on the lees until summer, and are bottled only then.