Malat Winery

The history of the Malat Winery in Kremstal dates back to the 18th century. That means almost 300 years of wine knowledge, from which Michael Malat still benefits today: "Because every vintage is different, there is no recipe. When it comes to upcoming decisions, the experiences of the predecessors are very helpful. Maybe someone had a similar situation, tried something - and the result is handed down."

Malat is not in favour of quick experiments, artificial tricks or maximum yield. On the contrary: a great deal of effort is put into selection here. Only the best grapes make it into the cellar. Furthermore, the vines are not irrigated artificially, which means that especially in the last, drier years, the vines take root deeper and deeper, thus producing wines with a pronounced minerality.

With its tension of cooler air masses and warmer climatic influences, the Kremstal produces a special intensity and variety of aromas. Also worth mentioning is the variety of different soil types in a small area.

Some of the vineyard names of Malat wines refer precisely to this: Silberbichl, for example - the mountain that shimmers silvery in the evening sun because a lot of mica slate is found there.

The winery's top sites include four Erste Lagen named 1 ÖTW, a special quality award of the "Austrian Traditional Winegrowers", which requires regulated maximum yields, hand harvesting and natural musts.

© Images: Malat Winery