Their sustainable approach to viticulture ensures the gently tilled soils of their 10 hectares of vines are free from insecticides and use only organic manure as fertilizer. In the vinification, indigenous yeasts are used for cuvées, except in an occasional year for the spring-bottled wines. For Supperin, Loibenberg, Pfaffenberg, Kellerberg, fermentation is done with indigenous yeasts in wood foudre from Stockinger of varying sizes up to 1500l, between 1 and 8 years, no toast.
“Very graceful with a hint of saltiness. Racy and lively. Charm without heft.”
– Klostersatz Grüner Veltliner 2020 | www.JancisRobinson.com (JR) Pfaffenberg Riesling 2020 | 94 points | Wine Enthusiast
