The winery Machherndl, set amid the idyllic medieval town of Wösendorf with its narrow alleys, is deeply rooted in the beautiful Wachau with its steep, terraced slopes alongside the River Danube.

On a vineyard area of 8 hectares, Erich Machherndl cultivates and nurtures his vines and starting from 2018, his vintage will even be organically certified. In addition to the signature grape varieties of Riesling and Green Veltliner, the winery Machherndl also grows Pinot Gris, Yellow Muscat and even Syrah.

They gather their grapes by hand and treat them carefully so that they get to the press in a healthy state. The white grapes are not pressed immediately, as would be the common method for producing white wines, but rather they are manufactured by skin maceration, like red wines. Depending on the desired intensity, the must rests with the skins and stems in ambient conditions for a certain period of time and thus the must develops a more complex and intense aromatic character.

They press their grapes gently (max. of 0.8 bar) and, depending on the wine variety, they ferment the must spontaneously, leave it to rest on the mash and then bottle it unfiltered. Alternatively, they ferment their wines with selected yeasts. They usually do not refine their wines and only add a minimum dose of sulphur. Some wines are bottled unfiltered.

It only takes a few words to describe what makes them different. It is their passion for wine making, for the region and for working in harmony with nature as well as their strong family ties existing between Erich and Karin, Erich senior and Karin’s sister Katharina Napokoj.


Gerald Milanovich-Hörmann and Ute Hörmann cultivate 12 hectares of vineyards in the surroundings of the small town of Mailberg in the Austrian Weinviertel. Due to the sheltered location, a lot of sunshine until late autumn as well as perfect soil and climatic conditions, the grapes can ripen especially well here. In 2006, they decided to convert to organic viticulture.

Through the use of fermented compost, green manuring as well as effective microorganisms (EMs) in their vineyards, they were able to restore the natural biology of the soil.

The vineyards are cultivated using self-made, natural plant strengtheners, which are produced by the fermentation of herbs. With yeast from the grapes themselves, they produce white wines by gentle whole-bunch-pressing and red wines by the traditional mash fermentation.

The hand-picked, gently pressed grapes rest on their own yeast and are aged in large or small wooden barrels as well as in stainless steel tanks.

Without any further treatment of the must and no manipulation of the fermentation process, the family Hörmann produces high-quality organic wines with a pure, natural and unique taste. Their wines are also suitable for vegans.

EMs are a mix of food bacteria living in symbiosis with each other and they strengthen the immune system of humans, animals and plants.