During warmer years or in warmer regions there is a constant danger of being invaded not by noble botrytis by other fungi (Penicilin etc...), which can spoil the harvest.

2003 could have become such a problem year for us, had not an extremely cold October saved the quality of the harvest.

During the next few days (provided the weather remains as dry as it is now) we will plunge ourselves into harvesting the healthy grapes in our Heiligenstein, Käferberg and Lamm vineyards.

Botrytis grapes will remain in the vineyards for a later sweet wine harvest.

By now, the berries have reached their full potential, more than two weeks ago, but the sweetness is still carried by fresh acidity.

It is a considerable advantage of the Austrian climate that September, October and November are relatively dry. This is good for the harvest and allows us to take the gamble of waiting a little longer.

During the last week we took Zweigelt, St Laurent and Pinot Noir out of the fermentation vats. The freshly-fermented wine is filled into wooden barrels, the pulp remains in the vats and is taken to the press. This second pressing, the so-called Presswein, is more tannic than the wine resulting from the first pressing. Both parts are vinified separately in order to be married later according to their individual characteristics and development. The higher content of tannins in the Presswein will be used to give the final wine structure and depth.