Sustainability is not just a word in the vineyards of Rudi Schrey – it is lived reality. They manage to grow their vines without many standard chemical helpers, and although they are not working according to strict organic principles, they follow key organic wine-growing ideas, which they adapt to fit with their own purposes and terraces. This does of course increase their already substantial work-loads, as most of their terraces are situated in the steep territory around Wösendorf. The barren and stony Höll, for example, bears its name (which means hell) with some justification: its terraces are extremely steep and can often only be cultivated manually. The Kollmütz and the Kirchweg, too, present their own set of challenges, but Rudi considers them above all a privilege. Differences – be they caused by soil, aspects, day-night fluctuations, or even vintages – are the logical consequences of a natural product. It is for this reason, too, that the couple observe and reflect for a long time before they intervene into the maturation processes in the cellar. Grüner Veltliner (80%), Riesling and Muskateller are fermented cold in stainless steel tanks in order to preserve the freshness of the fruit. Their aim is always to capture grape variety and origin as precisely as possible.