Weingut Hirschmugl - Domäne am Seggauberg

WINERY & VITICULTURE

The minerality of the soil, the warmth of the day and the cold of the night, the microclimate and the steep slopes of the Hirschmugl sites, as well as the characteristics of the varieties result in the finesse of our wines. Organic viticulture, uncompromising origin and quality as well as manual work in the vineyards and selective hand harvesting ensure the unique aroma. Our wines are ambassadors of their very special terroir. Drinkability and storability are at the forefront of all decisions made by cellar master Alexander Scherübl, and the processing of healthy grapes (no grapes bought in!) is considered the top priority. The desire for an original wine drew our attention to new grape varieties. When selecting the "PIWIS" (fungus-resistant grape varieties), great importance was attached to the aroma spectrum and taste potential of the grape varieties. In the vineyards, grape varieties such as Muscaris, Cabernet Blanc and Cabertin have been ripening since the establishment of the winery - i.e. for more than a decade now. These grape varieties are more resistant and highly resistant to fungal diseases and allow an organic and extensive way of working. The wine range naturally also includes the classic Styrian grape varieties such as Welschriesling, Sauvignon Blanc, Pinot Blanc, Chardonnay, Traminer and a red wine (Cuvee of Zweigelt and Sankt Laurent). All our wines & sparkling wines are certified organic and vegan.