I took over the management of the family winery in 2009 and immediately switched to organic cultivation practices (horticulture).

The metamorphosis was motivated by a strong conviction that the composition of the soil is reflected in the wine. By revitalizing the soil in a sustainable way the wines would be able to express their region of origin more precisely and authentically providing a multifaceted (rather than one-dimensional) flavor. The terroir (location [elevation, orientation to the sun], climate [micro and macro]) itself is very impressive! Veltliner and Riesling are rooted (or have a long tradition) on the terraced Kellerberg including two regions of the celebrated hill characteristically called “Wunderburg” (Wonder Fortress) and Küß den Pfennig“ (Kiss the Penny) by the local population to describe their very different climates. Wunderburg is composed of a highly mineralized, homogeneous loess (sand and silt) sediment whereas Küß den Pfennig is an extremely sparse and rocky landscape.

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Other outstanding locations include Hollerin, Kaiserberg, Achleiten, Rothenberg, …

The wine assortment is expanded by a smaller amount of Gelber Muskateller, which, similar to the Veltliner and Riesling, is fermented using fine yeast over an extended period of time. This provides additional volume (density) that perfectly complements the elegant and precise fruit character as well as the mineral depth that runs like a red thread through (that is a consistent thread for) the Schmidl wines.

Bioweingut Schmidl is a member of “Vinea Wachau Nobilis Districtus” and “Original Wachauer Marille”.