Michael Broger Weinbau

About this place

For the sake of the soil, work on steep vineyards is done by hand or with hand-guided tracked vehicles. The grapes are pressed directly on the farm and, for red wine, wherever possible with the grape’s own yeast. After fermentation, the new wine flows without the use of pumps into the house’s own natural cellar. There it is stored in wooden barrels and, in the rhythm of the seasons, undergoes malolactic fermentation and a resting phase until it is ready for bottling. The wines are bottled as naturally as possible and customers are consciously allowed to experience vintage variations.