Spring has arrived in the Weinviertel – and with it, an important and intensive phase of work in the wine year. What will later taste delicious in the glass begins with a great deal of manual labor, patience, and – as this year – a wistful glance towards the rain clouds.

BUPPING OUT: THE WINE YEAR BEGINS

Nature is currently teeming with life. Everything is sprouting, the birds are chirping – and we are back outdoors every day. In our young vineyards, we have hung strips of felt containing predatory mites to increase their population. These mites decimate the harmful spider mites and help the young shoots to grow. No chemicals – just pure nature.

REPLANTING: EVERY VINE COUNTS

In our vineyards, we regularly experience the loss of individual vines. These are regularly replanted – in dry locations like ours, this is a very labor-intensive process.

To ensure that the young plants thrive alongside the older vines, we use water-retaining hydrogel (Polygrain) and humus fertilizer right from the planting stage. Then: drilling, planting, watering.

Due to the drought this spring, we have to water the young vines again to prevent them from drying out. This may need to be repeated several times. We hope it will finally rain again.

THIS IS HOW A GOOD VINTAGE STARTS

The 2026 vintage is just beginning to take shape. Whether it will be a great one, giving us a truly special Grüner Veltliner from the Weinviertel region, we don’t yet know. We’re doing everything we can to make it happen.

Winemaking is about trusting nature – and your own work.