B

BE OUR GUEST AT THE WINERY IN ROSELDORF WHERE

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EXTRAORDINARY WINES CAN BE DISCOVERED IN A COZY ATMOSPHERE.

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YES WE CAN! WE CAN PRESS THE GRAPES TO EXTRAORDINARY WINE.

E

EFFORTS TO CONSTANTLY GET BETTER ARE THE RECIPE FOR OUR SUCCESS,

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RESPECT FOR NATURE, AND A GREAT LOVE FOR THE PROFESSION OF VINTNER.

 

Location of the winery:

The Beyer Winery is situated in the vine-growing township of Roseldorf on the Schmida. Roseldorf is situated in the northern part of the valley of the Schmida bordering the region around Retz in the district of Hollabrunn, app. 70 km north of Vienna.

The region belongs geographically part of the „Weinviertel“ and is marked by dry hot days and cool nights (“kontinentals climate”). The loess soil is the basis for the growth of special grapes.

The small village belongs to the „Big Players“ in archeology, since north-east of the village was discovered one of the largest Celtic settlements in Central Europe in the vineyard „Sandberg“. This land was already populated before the 2nd century B.C. Our „Keltenwein“ (Celtic Wine) ripens in the historically important vineyard Sandberg.

 

The vintner and his team:

The Beyer winery is a very young, dynamic enterprise. Josef Beyer jun. only began to take care of his vineyards according to the latest scientific findings and to build up the business.

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Instead of following old family tradition, Josef („Joe“) concentrated on gaining experience abroad and on-the-job-training in a big wine-growing estate. After his practical training in New Zealand, he returned home with a lot of know-how, great enthusiasm, and a profound vocation to be a vintner, and rolled up his sleeves.
This commitment, this élan, this youthful freshness – all this one feels in his outstanding wines. He lovingly takes care of them and with fine sensorium time and again creates new aromas.
His parents, Gerti and Josef, are an important and energetic help working in the vineyards. Whether cutting, tying up, trimming etc. they are in the vineyards all year round.

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Inside, his wife Julia takes care of the marketing, the sales, the presentation and the good support of the customers.

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Good soil – our vineyards – typical varieties:

The wine is as good as the soil on which it grows – this well-known fact is constantly being kept in mind. In the winery Beyer we tend the soil true to nature in order to increase the quality of the healthy vines.

Our 7 hectares of vineyards are situated on Sandberg, Mitterberg, and Kellerberg – all of them are sunny south-facing slopes in the best location, where our fruity and complex wines can develop their aromas.

Our focus is on white wines, but we also press red wines.

White wine varieties:

The main variety is Gruener Veltliner, typical for the Weinviertel, but we also vinify Rivaner, Riesling, Sauvignon Blanc, and Weissburgunder.

Red wine varieties:

Zweigelt und Blauburger

 

Work in the cellar:

Most important are well ripened grapes which are carefully brought into the cellar. Time of harvesting, temperature of the harvested grapes etc. must be appropriate in order to get high quality.

The correct handling of the mash, the careful treatment when pressing the grapes, the controlled temperature during fermentation of the wines, and the ripening and storage need a lot of intuition, experience, and knowledge of the specific variety and the characteristics of each vineyard.

Joe excellently masters the art of vinification according to modern techniques, his experience and skill shape the quality and bouquet of our wines.

The top wines are stored in high-quality steel tanks, where they can develop under the attention of the vintner. Hygene and cleanliness in the cellar have a high priority.

 

The vintner says:

To be a vintner means to me . . . 

to make my favourite hobby my profession and to experience my profession as my vocation.

 

To be a vintner means to me . . .

love of nature, vines, and grapes in order to values, observe, and take care of them.

 

To be a vintner means to me . . .

every year the challenge to do my best for a good vintage.

 

To be a vintner means to me . . .

to permanently develop further, to be open for new techniques and development.

 

To be a vintner means to me . . .

to have a sensorium for the wine’s soul!

 

J&J

are looking forward to meeting you in the Winery Beyer!

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