Natural cycle & sustainability

Written by Petra Gratzer-Weninger on the 7th of April 2020

When we as farmers think about sustainability, our first thought is what we see as the main task of our profession: the preservation of natural resources, and primarily the preservation of soil as a resource for future generations. In truth, all of our activities must be subordinated to, or done in accordance with, this task.

What we do:

soil fertilization with manure
build-up of humus
Securing and storing humus with biochar
full green-covered vineyards (also to protect against erosion)
living soil with a variety of plant and animal life (bees in the vineyard)
co2 storage in the soil through this work

bird nesting boxes in the vineyards
creation of fallow land for bird species that have become rare in cooperation with BirdLife Austria
trees and hedges as places of refuge
ecological compensation areas
purchase and maintenance of old orchards (Horitschoner Herzkirsche)
creation of pastures
creation of marginal areas (birds, insects)
indigenious grape varieties
autochthone Sorten
hand harvest Rage against the Machine
no irrigation

estate grown grapes, no purchase of grapes
fermentation only with natural yeast from the vineyards

fixed-term workers from the region (share in the profit)
lunch together during harvest season
annual donations to charity organizations

natural cooling through cellar and shading
natural building materials, insulation with reed, lime plaster, oak windows
heating with wood from our own forest
photovoltaics and solar heat

electric mobility - three electric cars for vineyard work and wine deliveries
cargo bike (in Horitschon and for the delivery of wine subscriptions in Vienna)

in-house bottling
glass bottles produced in Austria - avoiding long transport routes
reusable wax instead of plastic or composite capsules
wine cases made from recycled paper with a folding mechanism instead of using adhesive tape
reuse of used cases
reuse of filling material for parcels
reduction of chemicals for cleaning in the cellar
low water consumption (less than 0.5 liters per liter of wine)

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