The Haderburg

In the mid-1970s, we made the daring transformation from being a fruit-growing farm concerned only with the production and sale of grapes and apples to a winery which processes its own grapes.

Since that turning point, our enthusiasm for good wines and champagnes has set the tone for the work in the vineyards and in the wine cellar.

Facts about our winery

Founding year: 1977      Proprietor: Alois Ochsenreiter     Vineyards: Hausmannhof and Obermairlhof     Area under cultivation: 12.8 ha (i.e., approx. 31,5 acres)


Passion and Manual Labor

We begin applying strict standards right in the vineyards. Thorough pruning of the grapevines and a strict selection of grapes ensure a high-quality final product. The harvest is done exclusively by hand.
During the maturation process, too, we employ great care. The white wines ferment slowly and are bottled only in the summer of the following year. This preserves the fine fruity notes. The white wines gain in strength, without losing their fruitiness.
Following open-mash fermentation, the red wines are allowed to mature in part in new and in part in old casks. Bottling takes place only 18 months later.
The Pinot noir Riserva and our white Sauvignon selection are allowed to mature even longer in the cask, and are sold only two to three years after harvesting, at the earliest.