Graf Hardegg

Owner: Count Maximilian Hardegg
Winemaker and Production Manager: Inga Funke
Cellar Master: Alexander Strohschneider
Hectares/acres: 41/ 101
Wine region: Weinviertel, Lower Austria (1 hour north of Vienna)
Philosophy: The grapes are estate grown, and as of vintage 2006, the winemaking is following bio dynamic rules and methods.  (However, it takes several years of practicing these methods before certification appears on the wine label.)  The goal is to create wines produced by completely natural means, reflecting origin, terroir and a unique character. Therefore, no cultured yeast, enzymes or any technical methods of concentration are used. The perfect balance of elegance, finesse and “drinkability” make the wines stand out.  Also in 2006, the former wine maker- ever-innovative Peter Veyder-Malberg broke with Austria’s traditional single vineyard classification, choosing to adopt the French chateau system.  Graf Hardegg further stands out by producing the only Viognier and the only Port in Austria.
Vineyards: The vineyards surround the castle estate within a radius of eight kilometers
Soil: Calcareous sedimentary rock containing approximately 20% clay
Climate: Two climatic zones: Continental climate, which brings a long and cool fall season from the north, and Pannonian climate, which brings hot and dry summers and strong winds from the east. 
Yield per hectar: 2500 – 6500 liters
Annual sales: More than 200,000 bottles
Red wine portion: 35%
Exports: 35%
Export countries: USA, Germany, the Netherlands, Great Britain, Canada, Belgium, Scandanavia, Switzerland
Varieties:
Grüner Veltliner    45%  
Pinot Noir    10%
Riesling    12%  
Merlot    8%
Weissburgunder    7%  
Zweigelt     7%
Viognier    4%  
Cabernet Sauvignon    3%
Chardonnay    3%  
Syrah     1%