The Stefanshof, known for breeding the elegant Lippizaner horses, has also made a name for itself with its exquisite wines. Since 1890, the farm has been dedicated to viticulture, which today covers an area of 84 hectares. Under the leadership of Stefan Haller, who has been at the helm since 1998, Stefanshof has preserved its traditions while pushing ahead with innovations in viticulture.

In view of the fact that traditional methods of alcoholic fermentation often lead to the loss of valuable flavouring substances along with the CO², this observation led to the development of an innovative fermentation technique, the so-called berry fermentation method. This method is characterised by careful handling of the high-quality grapes, which are harvested by hand and transferred directly into fermentation tanks.

What is unique about berry fermentation is that the fermentation process begins within the intact grape skin, 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, intensely fruity and complex aromas and flavours develop in the berries.

Stefanshof uses this innovative fermentation technique for its Zweigelt and Blaufränkisch grapes in particular, resulting in a red wine with an extraordinary depth of aroma and variety of flavours. Once the maturation process is complete, this red wine is carefully bottled and sealed with a screw cap.