Anton Bauer represents the 4th generation in his family 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, France, he worked for more than four years as an oenologist with a renowned Lower Austrian winery. Since 1992, when Anton took over the winery from his parents, at that time 3,2-hectares, he has uncompromisingly pursued his ideas of quality, paying attention to highlighting the typical regional features and the terroir characteristic of the wines that make them incomparable and unique.

Anton’s philosophy turned out to be a success, and his wines are in great demand. The typical Austrian wines, topped with an 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.

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 ripe grapes are handled as gently as possible and are picked by hand. The grapes are then subject to selection on a sorter belt by 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.

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