A multi-generational family estate, currently under the custodianship of brothers Emmerich Knoll III & August, the Knoll family are credited with being one of the most important and pioneering families when it comes to the promotion of the Wachau as a serious and important wine growing region capable of producing world class wines. The family first filled bottles with their own wines in the 1950’s and since then the vineyards that the family farm have become synonymous with the Wachau and are now rightly regarded as being the top sites in the valley.

Fermentation takes place in cask and stainless-steel tanks with a capacity of 500 to 4,500 litres, depending on the batch quality. 100% hand harvest, with no destemming. Airbag pressed with one to four hours' skin contact. Fermentation with native and cultured yeast goes for between five and 15 days, with temperatures at 23 to 26°C. The wine is aged on lees for nine months, with no batonnage.