The estate is located in the Mönchhof community in the Burgenland DAC area Lake Neusiedl (Austria). It was built from scratch by the family from 1975 onwards. After training in viticulture in Eisenstadt and Krems as well as internship in two renowned wineries in Austria and California the winery has been managed by Johannes Berger since 2000. The company was expanded and modernized in the period from 2006 to 2008 with new buildings for processing (press house) and storage. According to the company's philosophy, the highest goal is to produce very good quality.
The vineyards cover 18 hectares of vineyards in the vineyards Breitteiläcker, Holzäcker, Kurzbürg, Langbürg, Obere Pohnpühl, Pötschenäcker, Rappühl vineyards, Spählingäcker, Theiltenäcker, Waldäcker and Wiesenackerl with quite different soil types, You are with the red varieties Zweigelt, Shiraz ( Syrah ) St. Laurent. Cabernet Sauvignon. Merlot and Rathay, as well as with the white wines Green Valtellina. Chardonnay. Scheurebe. Riesling. Sauvignon Blanc. Neuburger and Gewurztraminer planted. Management is carried out using natural, environmentally friendly methods. These include beneficial to the beneficial species Pesticides. fertilization only after previous Bonitur (Soil analysis) and waiving herbicides in weed control.
The basement works are largely without chemical cleaning agents; hot water and pressure washer are used instead. Vinification uses both traditional methods and modern technology. The fermentation takes place mostly with pure yeast, certain wines are for the purpose of individual development spontaneous fermented. The grapes of the white wines are without stemming after more gentle squeeze slowly fermented and im stainless steel tank or in large wooden barrel expanded. The rubbed grapes for the red wines are in vats or special red wine fermentation tanks (with overpumping ) mashing ever fermented and then go through another one to four weeks Maceration, Depending on the type of wine, it is aged for 8 to 12 months in stainless steel, or 18 to 30 months in a large wooden barrel or in Barrique, In weather-appropriate years too Trockenbeerenauslese and Eiswein vinified.