Aumann Leo

Aumann Leo works in Tribuswinkel, in Austria's Thermenregion, where hand-picked grapes move through fermentation. White wine rests in stainless steel for two to three weeks at approximately 18°C. Red wine stays on skins for two to four weeks, with fermentation held between 27°C and 32°C to extract tannins and colour. Single vineyard wines age in barrique barrels, 225 or 500 litres, for six to thirty months. Finished bottles spend six to eighteen months in climate-controlled storage before release. The house operates a Heuriger, serving seasonal, regional specialties alongside the work.