Gathering the cut vines

The capability to heat with vine wood we've pruned away is replacing the use
of fossil fuels at the Kollwentz Estate. Combined with wood from our
forests, we can self-sufficiently meet the needs of heating the winery.

The vines will be chipped and collected and delivered to our central heating
unit, where they will be loosely piled out of doors to dry further.

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Pulling the vines free

The business of pruning is over with, and we've already made solid progress
with the next task, pulling the cut vines out of the wire trellising.

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Soil samples

Six years have passed; it’s now time to take a new set of soil samples. The little Suzuki with the borer attached can reach up to 60 centimetres deep into the soil, and separates each sample into two sections: topsoil from 0–30 cm, and subsoil from 30–60 cm. The resulting analysis encompasses forty distinct parameters. Some – such as limestone content, water capacity or clay content – remain constant, while others measuring humus content or levels of nutrients are variable. We’re excited to see the results – in nine weeks we shall know more.

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2012 Steinzeiler, Point and Setz are being bottled...

After twenty-four months maturing in small oak barrels, followed by a short time in a stainless steel tank to ‘marry’ the contents of the individual barrels together,

the wines are being bottled. 

Our assortment of sizes ranges from the customary 750ml bottle through the magnum, double-magnum and Imperial (6 litres)

on up to the Melchior, which contains a volume of 18 litres, equal to 24 normal bottles.

These wines will go on sale the first of September; until then they are able to repose and achieve equilibrium.

Weingut Kollwentz

Burgenland

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A dreamlike winter's day

– and a day just does not get more lovely than this! 

After yesterday’s driving snow, with the largest flakes I have ever seen, Burgenland is showing its sunny side today.

The first almond tree in Austria has been blooming since the 20th of January, and my parents Anton and Grete Kollwentz 

are outside, busy with some pruning.

Weingut Kollwentz

Burgenland

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Pruning the Vines.

The first major undertaking on the winegrower's calendar is pruning the
vines.

The system we are using here for our Sauvignon Blanc is cordon-training,
with the canes cut past the second bud.
This leaves plenty of old wood remaining, which acts as a repository for
nutrients in reserve.

The canes with their two buds will produce this year's summer shoots and
their clusters of grapes

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It's cold out in the woods!

Vine cuttings alone are not enough to fuel our heating system. So we make our way through the forests, where we cut out old and

partially dead trees, along with mostly soft wood like birch and willow, but some acacia as well.

 

In the process we fortify ourselves with a bite of  bacon, and on the second day – with the energetic assistance of family members – we have pork knuckles roasted over the coals.

We enjoy the meal together after our work is done.

 

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