Bread and wine belong together, and have done so ever since humans became sedentary. They were and still are essential elements of all great cultures. The Schmidls are masters in both realms. Their bakery is famous already, and their vineyard will become so soon. All signs suggest their future success, and especially the appointment of Theresa Harm, who took over the winery in 2009 and immediately turned it into an organic vineyard. There were two reasons for her decision to go organic: On the one hand, she wishes to ensure that the vineyard’s soil should remain sustainable and vital; on the other hand, she believes that organic wines express their origins even more authentically and precisely. Theresa Harm’s terroir is in fact highly impressive. Veltliner and Riesling grow at the bottom of the Kellerberg and also in two very different vineyards on that famous mountain: in the Wunderburg (a mineral-rich, loess-infused vineyard) and in Küss den Pfennig, an extremely barren and stony terrace. The Schmidl-range is further enlarged by Sauvignon Blanc, which (just like the Veltliner and Riesling) involves fine yeasts. This equips them with further density and complements perfectly the elegant, fruity and precise character and the mineral depths that define all of the Schmidl wines.