350 meters above sea level guarantee us a fresh and spicy aroma even in very warm years. The southern slopes of the Riede Hochstrasse with their deep loess soils produce particularly fruity, spicy and lively Grüner Veltliner. Our Riesling enjoys the warm soil of the Oberer Berg vineyard, whose gravel banks were washed up by the primeval Danube more than 10 million years ago. Zweigelt and Merlot grow here on the chalky gravel soils of the Kreimelberg vineyard.
We do our own bottling on site.
We do our own labeling on site.
Tara Brady Wrote; When Tinashe was first hired by a South African restaurant, he was asked about his knowledge of wines. “I only knew red and wine”, he recalls. When Pardon began wondering about the sommeliers around him, he tried wine for the first time: “I drank a little bit, and a little bit, and then I got sick for two days.” Marlvin was equally unfamiliar with booze of any kind, having been raised in a Pentecostal church that forbids alcohol, before finding work as a wine taster; “Jesus’s first miracle was to turn water into wine,” he smiles. “I remember well my very first sip of wine,” says Joseph, the current head sommelier at La Colombe restaurant: “And I didn’t like it.”
