Some places leave a lasting impression; others transform the very way we understand indulgence: the Scheiblhofer Winery in Andau falls into the latter category, true to its motto: ‘Where indulgence becomes an art of living’.
What once began as a traditional winery in Burgenland has developed into one of Austria’s most exciting destinations for indulgence: The Scheiblhofer World – a carefully curated universe of wine, cuisine, design and hospitality, which has earned international accolades just as naturally as its commitment to providing every guest with ‘Legendary Moments’.
The history of the Scheiblhofer winery is one of the most impressive success stories in Austrian viticulture. What Johann Scheiblhofer began in 1983 with half a hectare of vineyards is now one of Austria’s largest estates: 110 hectares of mineral-rich gravel soils, an annual production of around 2 million bottles, and the country’s largest barrique cellar, housing some 4,000 barrels, where the wines mature to achieve exceptional depth and complexity.
At the head of the company today is Erich Scheiblhofer, who joined the business in 1999 following a formative year abroad, created his own wine range and has since been steering the winery into a new era with vision and determination. In 2022, together with the family, he realised the boldest chapter to date: Scheiblhofer’s “The Resort” – a 4-star wine and wellness resort with 118 rooms, a 4,000 m² spa, the two-toque restaurant “Infinity” and 140 newly created jobs, designed by the renowned architect Arkan Zeytinoglu. Vineyards directly surrounding the hotel, a nature and wine trail (The Andreasberg) and the proximity to the Andauer bathing lake make the location the hub of an entire region.
Sustainability is a philosophy put into practice here: the winery is officially certified as sustainable, consistently avoids the use of herbicides and glyphosate, relies on precision-controlled plant protection via a weather station, and is energy self-sufficient thanks to photovoltaic systems. All white wines and most red wines have histamine levels below the detection limit – a testament to the utmost care taken from vineyard to bottle.
“All this is only possible thanks to the tireless dedication of all our staff, as well as the tremendous solidarity within my family,” says Erich Scheiblhofer.
Route
