The Stefanshof, renowned for breeding the elegant Lipizzaner horses, has also made a name for itself with its exquisite wines. The estate has been dedicated to viticulture since 1890 and today cultivates 84 hectares of vineyards. Under the leadership of Stefan Haller, who has been at the helm since 1998, the Stefanshof has preserved its traditions whilst simultaneously driving forward innovations in viticulture.

Given that traditional methods of alcoholic fermentation often result in valuable aromatic compounds being lost along with the CO₂, this observation led to the development of an innovative fermentation technique known as the ‘berry fermentation method’. This method is characterised by the gentle handling of the hand-harvested, high-quality grapes, which are transferred directly into fermentation vessels.

What makes berry fermentation unique is that the fermentation process begins within the intact grape skins, in contrast to traditional methods, where fermentation only begins in the must of the already pressed grapes. During the fermentation phase, which lasts around three weeks, the grapes develop intense fruity and complex aromas and flavours.

Stefanshof uses this innovative fermentation technique particularly for its Zweigelt and Blaufränkisch grapes, resulting in a red wine with exceptional depth of aroma and complexity of flavour. Once maturation is complete, this red wine is carefully bottled and sealed with a screw cap.