Talented winemaker Robert Wimmer: "My most important award so far!"

"I was often in the vineyard with my grandparents, that's where I discovered my love for the vineyard and nature and I loved travelling with the tractor. I was rather unhappy when I wasn't allowed to go out and had to do something for school. So it was clear that I wanted to take over."

How do you work in the vineyard?

"As sustainably as possible. For me, that means working in harmony with nature in such a way that I don't take anything away from it and can provide my successors with the same resources that I have. In other words: not taking more than you can give back. For me, sustainability also means ensuring quality and economically viable harvest volumes."

Are you planning to work with Piwi varieties?

"I'm gathering information and discussing it intensively with fellow winegrowers and my former teachers. But I see a problem in our region: all Piwi varieties ripen very early and are low in acidity. And I'm not entirely convinced whether this is really promising for the future in times of ever earlier harvests and lower acidity levels, nor of the quality of the wines. I have planted a few Piwi vines, but they are for food grapes."

What do you particularly like about your home region, the Wagram?

"Wagram wines are unique. A group of former schoolmates always taste our new wines, because I'm the only one from Wagram. And everyone always recognises my wines because they have their own style. They are fuller-bodied, creamier than all the others. It's not just our loess soils that characterise the style, as they exist in many regions. Origin is more than the soil, and I respect that in my work."

Has winning the Schlossquadrat Trophy had an impact?

"Yes, I've noticed a lot more attention and awareness. The broad media coverage definitely has an impact, it's definitely my most important award so far. I've been approached by restaurateurs from Tyrol and people from the surrounding area. My profile has risen considerably. I want to use this to gain new sales partners. The range of wines on offer in many catering establishments is very uniform and dominated by a few names, so I could offer more variety as a small young winemaker."

Go to the Wimmer-Wagramkeller winery at wein.plus