Discover sparkling wine locations
Where sparkling elegance is created

Similar to vineyards, unique terroirs, careful cultivation techniques and special climatic conditions shape the character and quality of our sparkling creations. Here you can find out more about the special characteristics of these vineyards, which give our sparkling wines their unmistakable elegance and freshness.

Riesling Heiligenstein

The Heiligenstein is one of the very best vineyards in Europe for most wine lovers. On the steep terraces, mostly desert sandstone and volcanic slate, mainly Riesling vines grow, which produce powerful, mineral wines with incredible storage potential, precise structure, reminiscent of white, often exotic fruits.

The interplay between hot temperatures during the day and cool nights gives the grapes a lively acidity. The microclimate promotes aromas characteristic of the noble Riesling grape variety. In addition to the vines, there are unique flora and fauna.

Grüner Veltliner Steinhaus

The name Steinhaus is called Steinhaus, and for good reason. Weathered, hard granite with a light layer of humus. The vineyard is slightly south-western with optimal sunlight. No wonder the soil produces mineral wines.

We decided to grow the grapes from our stone house as a sparkling wine in a large, neutral acacia wood barrel. After the second fermentation, the raw sparkling wine was left on the yeast for longer to achieve a subtle creaminess and fine mousseux. A sparkling wine that unifies variety, location, soil and wine.

Weißburgunder Panzaun

The deep, humus-rich soil on the Panzaun high plateau provides the ideal conditions for good Pinot Blanc.

Pinot Blanc has always been present here in the Kamptal, alongside our Grüner Veltliners and Rieslings it is one of our favorite varieties. There is a very special relationship to this vineyard. The vines were chosen, refined and raised by ourselves. He is now just the right age – no longer youthful and wild, but mature and at the height of his time.

The grapes are harvested at around 19° KMW and the wine is matured in small oak barrels for six months. The wine is then bottled and brought to the second fermentation with the natural sugar residue. After the second fermentation, the raw sparkling wine is left on the lees for longer to achieve a subtle creaminess and a fine mousseux.