Alois Zimmermann jun and Jürgen Klob want to bring the full fruit of the grape into the bottle. In doing so, they draw on the family's wealth of experience. The winery was built up to its current size with the eyes of visionaries. Their overriding principle in every step of their work is sustainable viticulture and the careful treatment of nature.
In the vineyard, they concentrate fully on their own strengths. Grüner Veltliner and Riesling are the two star grape varieties in the Kremstal - and also at the Alois Zimmermann winery. South-facing vineyards with long periods of sunshine allow the grapes to ripen perfectly, while cool winds from the Waldviertel preserve their fresh acid structure. The vineyards of the winery bear famous names such as Kremser Gebling, Kremser Sandgrube or Roßhimmel. They are all distinguished by special soil formations, ranging from loess to stony loam-clay soils and primary rock.
In the cellar, they refine vineyard treasures. Every vintage is different and tastes different. This is what makes a natural product like wine so exciting: each grape variety is given its own unique characteristics by the soil and microclimate of the vineyard. During vinification, they see it as their most important task to capture all these special features in the wine. This is why the grapes from each vineyard are processed and matured separately. And in order to reproduce their "taste" unadulterated, the wines are matured in stainless steel tanks. The wines are also given a long maturation period on the fine lees, which makes them creamier and more compact on the palate. And somehow you can sense that the wines are simply more relaxed as a result. As a result, the wines from Zimmermann have won several national and international awards in gold, silver and bronze.
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