Because our family has been in Klein Engersdorf since 1789, we are able to look back at a long tradition of winemaking. We definitely do not consider the current generation to be the last of our winery, the treatment and care of our vineyards, soil quality, and plant protection are critical precautions to ensure longevity for our future generations.
We currently cultivate approximately 5.5 ha of vineyard and a small amount of generic agriculture. In order to offer the best culinary experience, we take great care in the sourcing of our products and ingredients in order to support local businesses. Regional pigs out of the “Wine quarter” are butchered by our own kitchen and then prepared for crispy pork roasts. Many different sausages are also prepared using different traditional recipes. Several dumplings, salads, and spreads are also freshly prepared just as our diverse desserts.