Wagner

Weinbau Reinhold Wagner works as a family operation in Hohenruppersdorf, Weinviertel. Grapes come in by hand. In the vineyard, the work includes targeted yield reduction and precise canopy management. A cooled mash maceration and gentle pressing precede fermentation, and the wines then age between modern stainless steel tanks and traditional large oak barrels. Everything rests on the fine lees for extended periods, held at a constant 12°C in the cellar.