Manufacturer: Bründlmayer

The Weingut Bründlmayer The Weingut Bründlmayer is situated in Langenlois, some 70 km north-west of Vienna, upstream along the Danube in the Lower Austrian Kamp Valley. The wooded hills of the Waldviertel protect the vineyards from the cold north-westerly winds. During the day, the sun warms the stony terraces, while at night the fresh, fragrant forest air drifts through the Kamp Valley into the Langenlois Arena. The wines are characterised by a combination of hot days and cool nights, the meeting of the Danube and Kamp valleys, and the geological and climatic diversity of the vineyards. The winery includes the family dwelling, a cellar equipped with best available technology and a heuriger which is open almost all year round and where all wines can be tasted in a convivial atmosphere. The family members and a committed, enthusiastic workforce devote care and attention to the vinification of the hand-picked grapes. The Vinyards - The essential piece of the Weingut Bründlmayer The mostly terraced vineyards situated far from road traffic are unique in their diversity. Willi Bründlmayer attaches great importance to the ecological balance: Exclusively organic fertilizers are used in the vineyards. The natural resources – soil, sun, water, plants – are employed simply and intelligently. People tend and graft, but do not force themselves into the foreground. Exhausted vineyards are dug out and left fallow for five years to allow the soil to recover. Small water sumps have been provided around the vineyards to prevent erosion and improve the microclimate. No herbicides of any kind are used. The choice of vine training method is of utmost importance for maximum quality. Willi Bründlmayer trains his vines just over ground level so that the grapes benefit from the soil heat – the stored and reflected light and heat from the rock – but high enough that they are not spattered with wet soil in thunderstorms. Harvesting and Ageing Harvesting takes place beteweenSeptember and November. Basically, the bunches are selected by hand and harvested into small crates, re-sorted if necessary and transported to the cellar as quickly as possible. Willi Bründlmayer uses only ripe, healthy grapes for vinification. A vineyard will often be harvested two or three times in succession in order to achieve even more subtle, authentic wines. Two extremely gentle pneumatic presses are used for pressing the grapes: their operative pressure of just 1 bar is equivalent to the force of a handshake between friends. Immediately after each work process, the crates used for harvesting are washed with fresh well water. To retail their aroma, the musts are fermented cool, but not cold in stainless steel or wood. Ageing takes place in a perfectly climatised cellar with high humidity. Depending on variety, the wines remain from three to 18 months in the barrel.