In Sausal, southern Styria, we cultivate 20 hectares of vineyards according to biodynamic guidelines. Firm, linear, mineral wines and sparkling wines, which have been Demeter certified since the 2019 vintage, are created on multi-layered slate and shell-lime stone floors. We are particularly passionate about producing elegant sparkling wine using the traditional bottle fermentation method. Here, too, biodynamic management plays a decisive role. “Creating something that does not burden the body, but has a stimulating and invigorating effect, is our greatest claim in wine and sparkling wine production. Biodynamic viticulture was therefore the logical further development of our work for us. Respecting nature and understanding holistic relationships is our path to natural quality. We do not use synthetic chemical pesticides, herbicides, fungicides, insecticides and mineral fertilizers in the vineyard. Instead, we rely on the use of preparations and homeopathic teas. Biodynamic preparations ensure a balance of forces and help to strengthen the soil and the plant. Lively wines need living soils. Biodiversity and soil health are therefore very central factors in biodynamics. By leaving eco-islands, we create habitats for insects and animals that contribute to the vitality of our cultural landscape. Since 2020, mowing has only taken place in winter. The flower strips ensure the survival of up to 30,000 wild bees and insects per hectare. The buzzing and humming in the vineyards is getting louder every year and we get a bit calmer. Daily contact with the vines creates a close relationship between human and nature. Our work in the cellar is characterized by mindfulness and responsibility. We let nature take its course, intervene as little as possible and give the wines time to develop fully. We rely on whole bunch pressing and spontaneous fermentation and forego fining and filtration. Through the cycles of natural, biodynamic agriculture, the wines and sparkling wines develop in an even more uncompromising and precise direction and thus express the full potential of their Sausal origin. “Bringing vineyards into balance takes a lot of time and patience. The advantage is the simplicity. By letting go on additives such as cultured yeast and enzymes, we save time and considerations and can put more energy into other areas. "