Producer Profile


Neusiedlersee-Hügelland, Mittelburgenland, Somlo, Neusiedlersee, Burgenland, HungaryAustria

Burgenland, Austria Inspired by Rudolf Steiner’s “spiritual foundations for the renewal of nature” and Goethe’s holistic nature philosophies, the Michlits family of the Meinklang farm live and exist within a complete agricultural and viticultural project. Meinklang is a unique entity; for over 20 years, when Anneliese and Werner took over their family farm, they have sought a close coexistence with nature. After 10 years of organic cultivation, they have come to embrace biodynamic principles of diversity as completely as one can. The pride of the farm is a herd of Angus cattle, which provides fertilizer and as well source of income. Additionally, the family produces a number of different crops: Topaz apples, sunflowers and heirloom varieties of wheat. In coordination with this holistic cycle of agriculture, Angela Michlits and her husband have extended the family operation into viticulture. Located in the Seewinkel, on the eastern side of Lake Neusidl in Burgenland (at the western border of the Pannonian or Great Hungarian plain) The Michlits cultivate a variety of grapes surrounded by natural ponds, wild herbs and grasses. Long warm days extend into the autumn, an optimal climate for phenolic ripeness. They make their own compost from manure, pomace and plant cuttings, emphasizing living soils in their vineyards. They cultivate wild insect colonies, especially bees, partly to bring back the natural idyll that existed in the countryside of their youth and partly to encourage natural pollination in their pursuit of a more diverse biotope. Zweigelt and Bläufrankisch are the most planted grape varieties and are typical of the region. Pinot Noir and St. Laurent are also well-respected. There is a small amount of Cabernet Sauvignon, from vines over 20 years old. For white varieties, the Michlits cultivate indigenous Welschriesling, Pinot Blanc, Grüner Veltliner and Pinot Gris; all highlight the character of the region. The couple works as minimally as possible in the cellar, allowing only wild or ambient yeasts and adding nothing to the winemaking process. They even are experimenting with 9 hectoliter sized concrete eggs as a vessel for vinification. The many fine ports allow a controlled supply of oxygen into the wine as it “incubates” for 12 months.

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