Wood and steel – a fusion of traditional and modern vinification

Laimburg Province Winery’s aim in vinification is to carry all the best characteristics of the grape into the glass, retaining all the characteristics of the grape varietal and the vintage. To realise this objective, a harvest of healthy, robust grapes is necessary, and each individual varietal must be pressed and processed separately. Owing to years of experience and expertise in the cellar, nothing is left to chance.



Fermentation is conducted under controlled temperature conditions, and the wine is disturbed as little as possible during its development – that is, it is only transferred from one vessel to another when absolutely necessary. In order that the white and certain red wines retain their delicate flavour and elegance, they are allowed to mature completely in temperature-controlled steel tanks. Brief aging in large oak barrels helps refine the bouquet of youthfully fresh Kalterersee Auslese, Pinot Nero and Merlot. Tannin-rich red wines like Lagrein and Cabernet Sauvignon as well as select Pinot Nero undergo extended aging in small oak barrels (or "barriques") to fine-tune their structure and round out their rough edges.