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Weingut Bründlmayer

“Almost every wine, from the lightest Grüner Veltliner to the red wine and the sparkling wine, has what it takes to be the best of the vintage in its category.”
— Peter Moser, Falstaff, in: “The Ultimate Austrian Wines Guide 2018/19

“With their inimitable depth and subtlety, connoisseurs will clearly rank these among the Austrian showcase wines, and also among Austria’s long-lived.”
— Rudolf Steurer, Austrian Wine Guide

Weingut Bründlmayer is situated in Langenlois, some 70 km north-west of Vienna, upstream along the Danube in the Lower Austrian Kamp Valley (Kamptal). The wooded hills of the Waldviertel protect the vineyards from the cold north-westerly winds. During the day, the sun warms the stony terraces, while at night the fresh, fragrant forest air drifts through the Kamp Valley into the Langenlois Arena.

Bründlmayer has 80 Ha of land in the Kamptal, producing around 33000 cases annually. Exclusively organic fertilizers are used in the vineyards. The natural resources – soil, sun, water, plants – are employed simply and intelligently. Small water sumps have been provided around the vineyards to prevent erosion and improve the microclimate. No herbicides of any kind are used, and the winery decided to become certified organic, a process that a process that was complete in time for the 2018 vintage. The choice of vine training method is of utmost importance for maximum quality. Willi Bründlmayer trains his vines just over ground level so that the grapes benefit from the soil heat – the stored and reflected light and heat from the rock – but high enough that they are not spattered with wet soil in thunderstorms. In some of the vineyards the vines are cultivated according to the Lyra (lyre) system (which Willi helped develop), with the vine branches cut and trained so that they extend heavenwards like two sun-worshipping arms. This more or less doubles the sunlit and aired foliage surface and improves grape quality. The well-aired leaves also dry faster, reducing the risk of fungal disease.

Harvesting takes place between September and November. The bunches are selected by hand and harvested into small crates, re-sorted if necessary and transported to the cellar as quickly as possible. Only ripe, healthy grapes are used for vinification. A vineyard will often be harvested two or three times in succession in order to achieve even more subtle, authentic wines.

Willi Bründlmayer attaches great importance to the ecological balance:

When he took over his parents’ winery, he introduced a policy of ecological winegrowing. Synthetic fertilizers are waived since 1979. Our vineyards are cultivated sustainably, following the Austrian Programme of Sustainable Agriculture and since 2015 in a biological-organic way, certified by LACON. The management of natural resources – soil, sun, water and plants – follows simple and sensible procedures. For instance, pheromones are applied throughout all important sites of the winery in order to disrupt the mating habits of the dangerous grape vine moth. This means that no additional plant protection agents need to be used against the insect. When old vineyards are cleared, the fields are left fallow, for several years if necessary, so that the soil can recover fully.

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