"Respect for nature is very important to us, because we don't want to leave scorched earth for future generations." This guiding principle has guided Albert and Silvia Gesellmann for years. The almost 50 hectares of organic vineyards are cultivated precisely, lovingly and close to nature. The grapes come from vines, some of which are 90 years old, and are harvested by hand. Each grape is carefully selected before being processed into exceptional character wines in the cellar.
The conversion to organic was completed with the 2015 vintage, and the first certified organic wines went on sale. The decision to work sustainably and organically was not a spontaneous step, but the result of conviction, experimentation and the pursuit of quality. For the family, one thing is certain: wines of unique character and outstanding quality can only be produced by treating nature with respect. 50 hectares is an exclusive size that is specifically geared towards supplying wine lovers all over the world, rather than the global market.
At Weingut Gesellmann, the focus is primarily on local red wine varieties. The "Opus Eximium", which combines the indigenous varieties Blaufränkisch, Zweigelt and St. Laurent to create an ideal accompaniment to food, is the winery's benchmark. The "G" cuvée also plays a key role: made from the Blaufränkisch and St. Laurent varieties, it impresses with its precise clarity, which is deeply refined by ninety-year-old vines. Since 2005, the "hochberc" has been vinified, a single-varietal Blaufränkisch that combines winemaker, variety and region with great finesse. Another top cuvée is the "Bela Rex", a blend of Merlot and Cabernet Sauvignon, in which the winemaker demonstrates his skills with international grape varieties.
The Gesellmann family's vineyards also offer the best conditions for the production of white treasures: The Chardonnay Steinriegel impresses with an exciting variety of aromas with fine, mineral tones, and the classically matured Chardonnay also shows the winemaker's passion on the palate.
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