About Anton Bauer
Anton Bauer, born in 1971, represents the 4th generation to manage the now 29-hectare winery. After his graduation from the School of Wine and Fruit Growing in Krems, Lower Austria, and a training in Burgundy he worked for more than four years as an oenologist with a renowned Lower Austrian winery. Since 1992, when he took over the winery from his parents, at this time 3,2-hectare, he has been uncompromisingly pursuing his ideas of quality, paying great attention to underlining the typically regional features and the terroir character of the wines that make them incomparable and unique.
This philosophy turned out to be a success, and his wines are continuously in great demand. The typically Austrian wines, topped with a certain international touch, stand their ground even in the most competitive world markets: 70% of the annual production is exported, with the most important customers being based in the United States, Great Britain, Switzerland, Germany, Netherlands and in Belgium.
The continuous cultivation of the vineyards is one of the prerequisites for producing high-quality grapes. Anton Bauer puts much emphasis on exact working methods, an integrated grape production that protects beneficial insects and the moderate use of pesticides. A healthy soil enriched with humus provides the basis for the deep rooting vines, trimming during the summer months and yield reduction further contribute to receiving ripe grapes of best quality.
The physiologically ripe grapes are handled as gently as possible and are of course 100% picked by hand. As a next step the grapes are selected on a sorter belt by a camera. A long period of extensive contact with the yeast makes the wines harmonious, ensuring that there is a better balance between acidity and alcohol. As the wines are bottled relatively late they can mature slowly. And that is exactly part of Anton Bauer's philosophy: Things need time to develop, and wine needs time as well.