The Krispel Gourmet Estate in the Thermal & Volcanic Country is a total experience for all the senses: Take plenty of time to discover the unique world of enjoyment for yourself in the Experience World Economy Tour!
Wine, Basalt & Wool Pig
With its copper skin, the annex of the Krispel Genusstheater rises out of the landscape, ranging from shiny silver to matte black, depending on the incidence of light. But behind it hides not only the Genusstheater, there is much more: A wine cellar bubbling with ideas and the basalt stones filled with Neusetzer and wine are only the beginning. In the midst of the gently rolling thermal and volcanic land of Styria lies the Genussgut Krispel in Neusetz near Hof bei Straden. For two generations, the family business has been producing exceptional wines of the highest quality. With a great deal of experience and in close connection with nature, the Krispels pursue the goal of integrating a maximum of the landscape into their in-house products. Those who call themselves gourmets can only create the best conditions for unforgettable times for their guests. Sitting at a beautiful table without any time pressure and letting all your senses be caressed in a relaxed atmosphere, that happens more often at Krispel. Accompanied by a few glasses of Stradner Pinot Gris, or would you rather taste the Eruption? In any case, the Neusetzer must not be missed. A unique bacon creation that proves: The back of a happy woolly pig can also delight. The Krispel family realized early on that the quality of life is essentially determined by food. The wine and the Gutsheuriger were the mainstays of the business from the beginning. In the meantime, Anton Krispel has also discovered the woolly pig (Mangalitza) as a primal basis of outstanding culinary art and is one of the pioneers of woolly pig or Mangalitza breeding. The family has already started over 20 years ago with the free-range husbandry of the then endangered old pig breed and belongs to those people who have helped to shape the Buschenschank, the original Styrian form of gastronomy. Daniela and Anton Krispel from Hof near Straden already had the ability to kneel down courageously in the project in 1988, when the locksmith and the fashion specialist took over the farm from Anton's parents. As career changers in viticulture, they bottled the first 600 bottles of Pinot Blanc on their own. Not knowing if even one of them could be sold. Today they tend over 34 hectares of vineyards and run a flourishing Buschenschank. And with son Stefan, who has now taken over the wine cellar, the success of the passion continues seamlessly. He has already won several awards with his first vintage. Take plenty of time to discover Krispel's unique world of enjoyment in the Erlebniswelt Wirtschafts-Tour. At each stop, you will learn interesting facts about the Krispel family, wine production and storage, the in-house wool pigs and the famous Neusetzer bacon. In this way, gourmets are immersed in a universe of special culinary delights at the Krispel quality manufactory.
B1 - The wine from the stone
"B" stands for basalt, "1" for "the first and only". Fermented on the skins and aged in basalt stone, B1 is an exciting "type" with a distinct terroir character. The Krispel has applied for a patent. Not for the massive basalt stone troughs in the barrel cellar, from which fermentation bungs protrude, because 350 liters of the finest grape juice from the Hochstrandl and Neusetzberg vineyards ripen in each, but for wine aging in basalt in general. And thus also for his famous discovery: basalt stone takes away from a wine fermented on the mash the often criticized excess of tannins, which make many of the so-called "Orange Wines" relatively difficult to drink. At the same time, the advantage of mash fermentation remains: By absorbing aromas from the skins, more extract and complexity can develop. Thus, the B1 succeeds in creating a masterpiece that carries the essence of the terroir within itself and to the palate: As long as nature allows, the grapes thrive on vines in basaltic volcanic soil. Later, the wine also matures in basaltic rock - with plenty of time for the development of a strong character. After several years of development, the B1 was first bottled in 2015 - an exciting, long-lasting drinking experience, reductive and distinctly mineral.
March 9 - April 29 and November 9 - December 16 - Kitchen acceptance hours: 6-8 p.m. May 2 - Oct. 28 - Kitchen pick-up hours: 6-8:30 p.m. Closed: April 27-May 11-13-May 25-June 11-14-July 9-17-September 10-13-October 19-November 8.
November 11, 18 and 25: Measuring the Sow