Weinbau Roman Bayer

The Roman Bayer winery is known for producing an impressive number of excellent wines on almost 15 hectares of land. Grüne Veltliner, which is vinified in various weight classes and whose densest and most concentrated version extends the range of mountain wines, is particularly noteworthy. However, Welschriesling, Neuburger and Müller-Thurgau, which stand for rather light and fresh wines, as well as Zweigelt, which provides the red background, are also part of the range. Riesling and Pinot Blanc offer mineral and crystal-clear fruit notes and try to exploit the full potential of the vineyards. Bayer attaches great importance to emphasizing the origin and has plenty of opportunities to express this. The different plots on the Rosenberg and Rabenstein range from humus-rich and deep soils to soils with a high lime content. It is the winemaker's declared aim to lend the wines the appropriate geological nuances. To achieve this, he works close to nature, focuses on perfect physiological ripeness and plants the gardens. Fermentation takes place relatively cold in order to give the fruit the appropriate freshness and intensity. In the cellar, stainless steel tanks are used throughout to maintain the cool tone inherent in Falkenstein's wines. The result is authentic and individual wines that can be tasted at irregular intervals in the Gmoakeller in Falkenstein's wine cellar lane.