Basics & Experience

What has taught the winemakers of the winery HANS-IGLER experience: the quality of the wine is born in the vineyard. the soil, the climatic conditions and the careful cultivation of the vineyards are the basis for the first-class quality of the wines. The winery HANS-IGLER cultivates about 40ha of vineyards, 97% of which are planted with red wine varieties and 3% with white wine varieties. The oldest vineyards date back to the 1960s and 1970s. All vineyards are located around the village of Deutschkreutz.


Wine mountains & Vineyard sites

On a clear day, the viewer has a beautiful view of Lake Neusiedl, the Parndorf Plateau and Sopron. The mountain Puchberger Schneeberg is the most distant, visible point. The picturesque, gently rolling wine mountains Biiri is certainly the oldest vineyard in Deutschkreutz.


The old wine mountains

The most important vineyards of the HANS-IGLER winery are located in the old wine mountains. These consist of several vineyards: Ried Hochberg, Ried Fabian and Ried Goldberg. The soils have high clay and lime content. Due to the microclimate at 240m above sea level and the filigree sandy loam soils, dense, spicy and mineral wines are produced. In particular, responsible for the quality of the variety Blaufränkisch.

The Hochberg vineyard

The Hochberg vineyard is the steepest site in the old wine mountain range: a southwestern slope with medium-heavy clay soils with a high clay content at the top and bottom. On the slope directly, it is rather a sandy loam with a pronounced lime content. The solar radiation is very intensive here and the amount of precipitation is low with 450 - 550 ml/m² per year.

There are also top vineyards near the border with Hungary in the Riede Kart, which are predestined for a ripe tannin-rich Cabernet Sauvignon due to the mix of gravel, clay and the high iron content. Other vineyards are Weissel Kreutz, Strassweingarten, Rohrbrunn and Girmer Sandäcker, which captivate with their finesse and fruit, due to the unique soils.


Harvest time & cellar wisdom

For the winemakers of the HANS-IGLER winery, it is both a pleasure and a challenge to bring out the optimum quality. The right time for the different processing steps must be chosen, especially the right reading time. This usually begins in late summer, in September. Until the last hand-picked grape is in the cellar, it takes until the end of October at the latest, depending on the weather. The mash is pressed in in-house fermentation tanks at the end of fermentation and after maceration: Depending on the wine variety and quality, after one to five weeks. The winemaker can get the best out of this quality, but it is always true: the truth lies in the cellar (Clemens Reisner).