The Stefanshof, known for breeding elegant Lipizzaner horses, has also made a name for itself with its exquisite wines. Since 1890, the estate has been dedicated to viticulture, which now spans 84 hectares. Under the leadership of Stefan Haller, who has been at the helm since 1998, the Stefanshof has preserved its traditions while also driving innovation in winemaking.

Given that traditional methods of alcoholic fermentation often lead to the loss of valuable aromatic compounds along with CO2, this observation led to the development of an innovative fermentation technique, the so-called whole-berry fermentation method. This method is characterized by a gentle handling of the hand-harvested, high-quality grapes, which are transferred directly into fermentation tanks.

Unique to whole-berry fermentation is the initiation of the fermentation process within the intact grape skin, in contrast to traditional methods where fermentation only begins in the must of already pressed berries. During the approximately three-week fermentation phase, intensely fruity and complex aromas and flavor notes develop within the berries.

The Stefanshof uses this innovative fermentation technique particularly for its Zweigelt and Blaufränkisch grapes, resulting in a red wine with exceptional aromatic depth and flavor diversity. After maturation, this red wine is carefully bottled and sealed with a screw cap.

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