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Handpicked grapes are destemmed and fermented in open vats. The maceration lasts until the fermentation is complete.
Fermented juice is transferred manually using buckets to used Burgundy oak barrels and aged for about a year. Then it is manually bottled in small batches without filtration, fining or addition of sulfur.
Weingut Karl Schnabel Ermihof is a certified biodynamic farm located in South Styria or S dsteiermark region of Austria close to the Slovenian border one of the trailblazers of the natural wine movement in Austria Karl and Eva Schnabel run the estate since 2000 when they came back to the farm to reactivate the family winery which paused due to the fact that Karl s parents died when he was only 17 Today aided by their 3 sons the Schnabels farm 5 hectares of vineyards focusing on red grape varieties which is an anomaly in the region Karl has studied agricultural economics while Eva has studied business administration After working in their fields for several years they decided to go to Burgundy in 1997 and 1998 where they ...