The family farm has been managed and run by Erich Sattler since 2000. He studied at the University of Natural Resources and Life Sciences in Vienna and gained experience in California. On an area of twelve hectares around Tadten, the winery mainly produces St. Laurent and Zweigelt. The multi-layered soils consist mainly of gravel and a thin layer of brown earth, with sand and clay inclusions in between. The vineyards are among the sunniest in Austria. Strict yield restrictions, foliage work and conscientious selection are the basis for the high quality of the wines. The number of grapes on most of the vines is reduced to five to seven per vine, and the harvest is mainly carried out by hand and as gently as possible. The winery is dedicated to producing regional red wines at the highest international level. St. Laurent and Zweigelt are matured as classic wines in large barrels and steel tanks or remain in small oak barrels for 12 to 18 months as a reserve. The wines are characterised by high density, elegant fruit, velvety tannins, varietal typicity and very good ageing potential. The majority of the production is exported, the rest is sold in Austria.
The wines are served in restaurants such as the "Wallsé" (New York), the "Four Seasons" (Amsterdam) and "La Maison Blanche" (Paris) and have already received both local and international awards. In fall 2020, Erich Sattler took 3rd place in the St. Laurent category at the Falstaff red wine awards with his St. Laurent Reserve.
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