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The foundation for the 1987 established winery was laid by my father, Dr. Wolfgang Unger, by buying his first small vineyard in Ried Hinters Kirchl in 1964. First as a hobby, his enthusiasm turned soon into passion and toghether with my mother, Veronika, he built up a winery striving for highest quality. In 1999, after he had left much too early, it was laid in my hands to continue his work.
The necessary knowledge I gained at the University for Life-Sciences in Vienna, studying plantproduction and viticulture. An internship at a Vineyard-management company and at Cakebread Cellars in Napa Valley supplemented my education as well as different wine study-journeys and learning by doing. Since 2010 I cooperate with Weingut Josef Edlinger to benefit economical from synergies, although everybody stays responsible for his own and gives his wines his personal handwriting.
I am passionate about impressive, terroir-driven wines with freshness and elegance, complex and longliving.
Handcraft is written in large letters here- from pruning the vines in winter over the removal of the watershoots in spring, the leavework in summer to picking the grapes by hand in autum.
Many diligent hands of our great longtime-team take care of each single vine, each single grape — mindful and with care.
„Less is more“ – careful accompaniment of the process in the cellar- from the grape to the wine — gives room for developing the expression of the character of the region, of each single vineyard, with as few intervention as possible.
Keeping the focus on the elegance, fruitiness and freshness of the wines, the whites are fermented and matured a 100% in stainless steel.
The classic style Village-wines are bottled in February, the complex and expressive Single-Vineyard and 1ÖTW Erste Lagen – Wines mature some more months on the fine lees and are released in September or even in December.
My Wines define through clear fruit, complexity and elegance and the unpretentious production enables the expression of the specific character of every single vineyard.
In the vineyard as well as in the cellar, we work organically and sustainably, out of conviction, with respect for nature and responsibility for future generations. With the 2024 harvest, we will be certified organic.
Since 2015 the winery is certified sustainable, which just confirmes the way we have been working already long time before. The responsible management of resources covers not only ecological, but also economic and social concerns. Enhancing biodiversity, such as adding or maintaining habitats for beneficial organisms, needs-oriented organic-fertilising through planting nitrogen-fixing plants like clover in combination with plants like buckwheat or phacelia with a high input of organic mass to support a healthy soil-environment, total renouncement of chemical fertilizers, herbizides and insecticides, setting out hormone-confusion ampules to confuse the grapevine moth and to introduce host plants for beneficial organisms and bees among the vegetation as well as reducing the number of passages through the vineyards to the bare minimum necessary by such means as combining technical appliances. Mechanical removal of the weeds in between the vines, cultivating water conservation measures by means of intensive greenery management, such as partial turnover of the soil and cover crops.
The whole production process of the wine to the bottling is as sustainable as possible aswell. Sparing use of water, energy, and efficient use of machinery reducing CO2 emmissions, using renewable sources of energy like photovoltaic as well as providing fair working conditions. SOCIAL ISSUES are considered aswell like fair payment, no difference in salary for the same kind of work.
Striving for ECONOMIC SUSTAINABILITY through acquisition of ‘clean’ services from likewise fair and ‘sustainable’ third parties and to prefer obtaining services from business with proven environmental and social standards of certificationned sustainable business practices.
During the course of the four seasons the interaction of the elements fire, water, air and earth has a significant impact on the vegetation cycle of the grapevine. At different times and uninfluenceable. So every single vintage unique and distinctive wines emerge.
Only through the choice of the right point of time, beginning with pruning in winter over leavework in summer to picking in fall, it´s in our hands to have an impact on a healthy growth of the vines and the grapes, while working and living with humble respect for the power of nature.
In the cellar we give the wines the time they need to develop their personality and when time has come, they will enfold their whole potential in the glass.
But then, just then it is time to forget about time and to just enjoy!
