Collection: Michael Gindl

The Gindl family has been farming in Hohenruppersdorf since 1807, where they deal with crops, livestock, forestry and wine. Michael, the sixth generation of the family, has been involved in the work since 2002. He was still an agricultural school student when, after the death of his grandfather, the winemaking part of the family business came into his hands.

Michael grows only grapes on 10 hectares, and the Gindl farm is also a dynamic community: Scottish Highland cattle, Norse horses, Breton miniature sheep, chickens, goats, pigs and a few dogs also take part in the cycle of the Demeter-certified farm. Thanks to his own forestry, his barrels are also made of acacia and oak from the family forest. All this together allows him to approach the ideal of a biodynamic farm that is as independent as possible from the outside world, self-sufficient, harmoniously built up from plant and animal elements.

After hand-harvesting, the grapes are very gently pressed and then fermented spontaneously. Like many natural winemakers, he doesn't believe in temperature control. Michael tries to add as little as possible to the wine and takes as little as possible from it, which is why he rarely decants.

“I actually try to do as little as possible – preferably nothing! The wines stay on lees for a very long time and only receive a small amount of sulphur shortly before bottling, if necessary. My goal is to use more wooden barrels and fewer steel tanks in the future.”

Grüner Veltliner, Riesling, Weissburgunder, Zweigelt and Cabernet Sauvignon come mainly from clay, loess and sandstone soils. Michael has also preserved a 45-year-old plantation from which he produces “Sol”, a white cuvée of Grüner Veltliner and Pinot Gris. The name comes from the 14th century name of the oldest vineyard in Hohenruppersdorf. The unique Weissburgunder and Riesling batches, with horses on the labels, commemorate the work done by the steeds among the vines.