» The Austrian edition of the Gault-Millau wine-guide remarks that: „Hardly any other Austrian estate succeeds in producing top-quality over its complete wine range on such a regular basis.“.«
	vinification | terassed cellar |700-year-old natural cellar
	The fine art of winemaking Knowledge of traditional methods is just as important as the skillful application of modern winemaking techniques. "We would like to offer every lot of grapes from our vineyards the ideal conditions for vinification. This requires space and high-precision equipment," explains winemaker Paul Jurtschitsch. The best conditions, therefore, were created with the construction of the „terrace cellar“ in the year 2000. The unique press house with its state-of-the-art equipment and clever layout offers a variety of gentle artisan methods and thus allows a highly individual adaption to variety, vintage and wine. As the grapes arrive at the press house, Paul determines – through his special blend of knowledge, feeling and intuition – which vinification methods will be used. The Jurtschitsch facilities also provide ideal aging conditions. The wines are given all the time they need to mature in our huge natural cellar labyrinth: 14 metres below ground, 1 km long, constant temperature over the periods of the year of 11° Celsius, humidity close to 100%. Here the wine gets its rest partly in stainless steel tanks, in new or used Allier barriques, and, of course, in bottles. Certain wines are assembled in large oak barrels – some of 50 years old - before bottling.