Philosophy: The Three Pillars of Specialization
In the Vineyard
Our vineyard work is characterized by biodynamic cultivation and a focus on water retention and the specific management of the plant's own hormones and other substances. In our vineyards, the average annual temperature is already 2.7°C higher than in the 1960s, and while precipitation is 7% higher, the evaporation rate is enormous. Foliage walls up to 2.6 meters high and narrow rows provide significant shading for the soil and grapes. Combined with specific pruning and processing steps, the grapes reach physiological ripeness early without accumulating too much sugar—the essence of the vintage! This is the foundation for fresh and vibrant wines.
An Innovative
Pressing Process
The centerpiece is a self-developed, purely manually operated lever press. It combines the excellent controllability of traditional beam presses (first developed by the Romans) with the power and precision of modern vertical presses. All wines are pressed very gently over two days in the open air—initially very lightly and finally with up to 100 tons of force and over 6 bar of pressure.
This releases compounds from the grapes into the must that are only possible with these forces and this long pressing duration, which are essential for our wine style. Reductive in the press basket and completely oxidized in the juice tray, the must flows by gravity into a rock cave below.
Peace in the Rock – Vinification
Our rock cellar is a former air-raid shelter, 25 meters deep in the ground and 100 meters long, carved into the gneiss of the mountain. At a constant 9°C and ideal humidity, the wines undergo spontaneous fermentation until completely dry and lie for 2 to 2.5 years without any technical intervention or additives in 600–2,400 liter wooden barrels or 1,000 liter stoneware amphorae. They are then bottled unfiltered and rest for another 6–12 months in the bottle before being released on the market at the earliest 3 years after the harvest year.
All wines are produced using the same standardized method, combining innovative techniques with the factor of time to make the freshness of the grapes palpable in the glass. The process follows nature—at its own pace—with the necessary patience the wines need to stabilize and develop their aromas and structure.
Weingut HM Lang
Markus Lang
Steinspreng 6
3500 Krems-Stein
Österreich
office@hmlang.at
0043-650 8020187
Demeter-zertifiziert seit 2017