THE FOUNDATION OF MY QUALITY

I have farmed organically since 2005 and work biodynamically in the vineyards of Krems-Stein. The estate is certified organic under AT-BIO-402. Biodynamics is not a label I use for effect. It is a practical system that helps me observe the vineyard more precisely and react with greater restraint.

The aim is a stable, living soil and balanced vines. I work without herbicides, systemic synthetic pesticides or synthetic fertilisers. Compost, cover crops, careful cultivation and manual work support the soil rather than forcing the plant.

PREPARATION 500: HORN MANURE

Horn manure is made from cow manure that matures in a cow horn in the soil over winter. Before use, a small quantity is stirred dynamically in water and applied to the soil in coarse droplets. Preparation 500 is intended to support soil structure, root activity and the connection between the vine and its site.

PREPARATION 501: HORN SILICA

Horn silica is finely ground quartz that matures in a cow horn over summer. It is stirred in water and sprayed as a very fine mist over the canopy. I use it sparingly and according to the condition of the vines. Its purpose is to support light metabolism, ripening and the plant’s structural clarity. More is not better.

COMPOST PREPARATIONS 502–507

The compost preparations are used in very small quantities to guide decomposition and nutrient organisation within the compost.

502, yarrow, is associated with potassium and sulphur processes.

503, chamomile, supports the stabilisation of nitrogen.

504, stinging nettle, is used in relation to nitrogen and iron processes.

505, oak bark, brings calcium-related structure.

506, dandelion, is associated with silica and potassium processes.

507, valerian, supports phosphorus processes and is also used as a fine spray in certain situations.

These preparations do not replace observation, soil analysis or good farming. They are part of a broader system. Timing, weather, vine condition and the individual site remain decisive.

IN THE CELLAR

The work continues without changing direction. After skin contact, the musts ferment spontaneously with the yeasts that arrive from the vineyards. I do not use selected commercial yeasts, yeast nutrients or fining agents. The wines then mature for a long time on their full lees. Technology is used only where it protects the wine or prevents a fault.

Biodynamics does not guarantee a great wine. It does, however, demand attention and consistency. The responsibility remains mine, from the soil to the finished bottle.