Joe and Christine Bauer are the fourth generation to cultivate thirteen hectares of vineyards in the Hengstberg vineyards in Feuersbrunn. With the 2017 vintage, Florian, a member of the fifth generation joined the business, and the new "Saphir" wine range bears his signature. The Bauer winery's planted grape varieties consist of Grüner Veltliner (50 percent), Riesling (20 percent), Pinot Blanc Weissburgunder (7 percent), Roter Veltliner (5 percent), Zweigelt (10 percent) and Cabernet Sauvignon (5 percent).
One focus of the winemaking family, which Florian Bauer would also like to pursue and develop in the future, is the conversion to organic viticulture, without losing sight of the winery's long tradition.
Many things have changed since Florian took over the responsibility of the vinification. In addition to traditional fermentation in steel tanks with pure yeasts, there are also experiments with spontaneous fermentation in small and large wooden vats or in ceramics (clayver). Papa lets him do it, because the results are as innovative as they are enjoyable to drink.
