Kobatl

All wines are pressed without additives, with the exception of sometimes a little sulphur before bottling. No sulphur is used during the entire processing and harvest. All wines are fermented spontaneously, untreated and unfiltered. The grapes are harvested 100% by hand.

We describe ourselves as a small, fine garage winery that produces 100% natural wines from fungus-resistant grape varieties. The winery grew out of a typical south-east Styrian mixed farm. The barn where the cows used to be kept is now the wine cellar. The horse stable is now used as an archive and the former pigsty is now the tasting room and our wine lounge. We are not a traditional family winery with a long history. After training as an oenologist in Klosterneuburg, I worked for years at wineries around the world. Here I deepened my knowledge of viticulture and winemaking. I learnt things that I found good and things that I found less good. Today, I can say above all what I definitely don't want. The proximity to traditional and natural farming also reflects what we do today. In order to be able to harvest natural and healthy grapes in autumn, we have decided to plant resistant grape varieties in our wet wine-growing region. We work according to certified organic guidelines. However, in order to support the plants in the best possible way, we also work with plant extracts, teas, animals and compost (teas) in our vineyards. We produce the above-mentioned auxiliary materials ourselves and also in co-operation with friendly farms. Thanks to these plantings, we have the advantage of not having to use heavy machinery at problematic times and for the most part. We only use the tractor where it is not otherwise possible. All work in the vineyard is done by hand. The grapes are harvested 100% by hand. In the wine cellar we work without any additives. Depending on the vintage, we also ferment our wines on the skins. Fermentation is not initiated but starts spontaneously. No yeast is added. In some cases we work with "pied de cuve". After fermentation, the wines lie on the lees for between 6 to 16 months until they are drawn for the first time. Depending on the style, the wines are then left on the fine lees for a further 6 to 12 months. They are not filtered and are moved as little as possible. SO2 is not used during the entire processing, fermentation and storage. The wines are stored in stainless steel tanks, wooden barrels and terracotta.. When bottling, 0-8-15mg/l SO2 is used. This again depends on the type of wine and the vintage.