brothers Michael and Erich Andert learned to respect people, animals and the work involved as children of a large family on a farm with mixed farming. Today, as a winemaker, this respect has deepened. With the biodynamic economy, they believe they have found the right way to press sustainably valuable wines. They respect earthly and cosmic influences as well as the influence of the seasons. Since the switch to biodynamics, work in the vineyard has become more important. It is a pleasure to see how more and more animal species feel at home in the vineyard. This biodiversity creates a natural balance between beneficial insects and pests and promotes the health of the vines. It takes courage to take unknown paths and take unusual measures. But it takes even more courage to do nothing and leave the grapes or wine to their natural development. The wines from this type of production gain individuality, have more character, are more digestible and stable and after a while are more enjoyable. The vines stand on black earth soil with humus content. Plant protection is carried out without insecticides and herbicides; Tea applications complement care. Fertilization is carried out exclusively with manure, the harvest is carried out manually. Vinification is based on open fermentation in red wine, little or no sedimentation in white wine and spontaneous fermentation. Due to the small containers, there is no temperature control.
Zweigelt; St. Laurent; Cabernet Sauvignon; Hand harvested, destemmed, open vat fermentation with native yeast, 10 days skin contact, zero racking, and then aged two years min in oak before bottling. They’ve been making this blend since 1999, but as their farming has become better and better, this blend is proof of the positive effects. Despite the Cab Sauv, this blend has a ton of energy packed into less than 12% alcohol.