The vineyards of the Menitz winery are located on a foothill of the Leitha Mountains. Their Chardonnay and Blaufränkisch ripen in the Vorderberg vineyard with its sandy loam and high lime content. Grüner Veltliner, Zweigelt, Merlot, Gelber Muskateller and Sauvignon Blanc come from the Reinischviertel vineyard with its loamy clay and good water retention capacity.
The grapes are harvested by hand and brought to the winery in harvest boxes. Processing is carried out gently. Before crushing, the grapes are selected using a roller sorting table. The juice is then extracted using a closed pneumatic press. Depending on the variety and quality, a maceration time of 0 to 24 hours is allowed in order to optimally extract the aromas. The red wines are fermented with the whole grape skin in the mash tank. Here, the mash is flooded with the juice or young wine every four hours so that the color and aroma substances as well as the tannins can be leached out. Most of the white wines are matured in steel tanks. Only the Chardonnay and some of the red wines are matured in small wooden barrels. The classic red wines mature to perfection in large wooden barrels.
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