MODERN TECHNOLOGY IN A HISTORIC CELLAR
An extensive cellar from the Baroque period serves as the vinification facility at the Klosterneuburg Monastery. The vaulted cellar extends over four levels to a depth of 36 metres (118 feet). State-of-the-art technologies are put to work for the production of high-quality wines in this historic venue. Prolonged, temperature-controlled white wine vinification highlights typical varietal aromas and fresh, crisp fruit. Red wines are fermented warmer to enhance optimal extraction of colour and tannin. Minimal intervention is practiced after fermentation to preserve varietal, vintage, and single vineyard character of the wines. Maturation and storage take place in the four story vaulted cellar directly under the monastery.