Michael Gindl knew when he finished agricultural school in 2002 that he wanted to run the farm his family has owned since 1807. The farm has always practiced mixed agriculture, with crops, livestock, forestry, and wine. After the early death of his grandfather, Michael’s mother managed the farm while Michael looked after vinification during his school years.
As he took over more operations, Michael began his orientation towards biodynamic methods; today, the farm is certified biodynamic. Highland cattle have been bred since 2012. Horses work the vineyards and the wheat fields. Breton Dwarf sheep graze the vineyards. There are also chickens, goats, pigs, and a few dogs.
To preserve the individuality and terroir of the vineyards, the grapes are pressed very gently, rarely racked, and fermented spontaneously without any use of selected yeast or temperature control. Michael is really trying to do as little as possible to these wines, letting them remain on the lees and giving them only a small dose of sulfur before bottling. In the future, he plans to use more wood barrels for fermentation and aging and fewer steel tanks— just another way he can create a more holistic farm as the barrels in his cellar are made from acacia and oak from his own forests!