a r v s & c e l l a r
Traditional craftsmanship
a r v e s t
Out of respect for nature and plants, we traditionally harvest exclusively by hand. We have always adhered to this original method and have never processed mechanically harvested grapes at our winery.
However, not only for historical, romantic reasons, but because we are simply more flexible with this method and also have the option of individual processing and whole-cluster pressing.
This allows us to react better to the increasingly hot temperatures during the harvest and gives the wines more tension and structure through tannins and tannins.
Conscious maturation
e l l a r
From the vineyard to the bottle is our motto, which is why our wines should always reflect the respective vintage. For decades, we have been producing dry wines typical of the region with an unmistakably dense character.
Wine as a natural product is always very individual and sensitive, which is why we always give it a particularly long time to mature before it is bottled. If it says reserve on the label, it is also reserve inside, i.e. 1 to 3 years of ageing on the lees in steel tanks or in large, used oak and acacia wood barrels are not an exception, but the norm.
From the vineyard to the bottle
Wine cellar
Taubenschuss is a monolith in the Weinviertel wine landscape and has been known for decades for dry, regionally typical wines with an unmistakably dense character. The secret lies in the naturalness and for this reason the wines are bottled with the character of the respective vintage.
