The winery

Sonnleite, Wieser, Thalbach, Steinpetz, Hinterleite, Seiniger, and Sechsviertel. We produce Grüner Veltliner, Welschriesling, Riesling, Sauvignon Blanc, Rivaner, Gelber Muskateller as well as the red varieties Blauer Portugieser, Blauburger, Zweigelt, Cabernet Sauvignon, and ice wine.

Our winery is located in Lower Austria, 10km south of the city of Retz. The region is known for its fair weather and the climate could be said to be almost mediterranean. The soil, which is mostly loess, provides excellent conditions and the hard work we put in is essential to grow high quality grapes.

In the wine cellar we do our best to conserve and maintain what the grapes brought with them from the vineyard.

Photos - www.agnesundandi.com

Our Team

Maximillian & Erich.

Looking forward to a bright future.

Our history

1890.

The butcher and pig breeder Josef Lustig purchases an inn with a small adjacent farm in Rohrendorf nr. 60 in the Pulkau valley.

The Lustigs become innkeepers and farmers, which they still are to this day.

1960.

From the early 1960s to the present the family business gradually evolved into an organic food farm and winery.
The inn is still in operation.

During the early years the wine is sold straight from the barrel.
As the business grows there is an increased focus on quality.

2000.

Today the Lustigs are wine makers and organic farmers. The wine is now sold in bottles directly at the winery, regional, in Austria, Europe, and overseas.

Our thoughts

My thoghts 

Long have I thought about what to say regarding our philosophy. Many websites and brochures I've studied over the years and very nice things I've seen there, neatly put together and pleasing to the eye.

Everyone's being told at some point during childhood: strive for greatness! But what does it mean, to invest, to expand, to buy all the latest machinery?

FASTER, HIGHER, STRONGER. We are born with this desire. I grew up in a small village where everyone is conscious about competition. Everyone personally knowing each other is fine, but often I wish I had the anonymity and space to persue my philosophy more freely.

For me this means to make wine, true and pure, and of course in an environmentally sustainable way. Not to be the supervisor of supervisors, but to be the wine maker who's most familiar with the soil and knows how to make the most of it.

I don't want to chase bullet points or numbers and I'm a firm believer in word of mouth and honest dialogue.

The wine itself should be the center piece, which is something I'm missing in our day and age.

We're letting ourselves get influenced by names and media while the actual product becomes a side note.

That's my point. We're all in the same boat and want to make a living.

Your Erich L.