The Kerschbaumer wooden press since 1793

We don't squeeze the wine grapes by using a electrical squeezing machine. We rely on our ancient wooden squeezer, which has been working in our wine cellar since 1793.

Thus, the principles of transforming the wine grapes into must are nowadays the same as those 200 years ago. This is very time-consuming and physically exhausting. But we generate essential advantages: The wine grapes are treated very gently. And it allows just little amount of wine to be produced.