Michael Gindl makes natural wines in the Weinviertel region in Austria. After inheriting his family’s farm (which they owned since 1807), he slowly transitioned from conventional to natural winemaking after noticing his grandfather’s wines were much more lively, and attributing it to his grandfather’s low-intervention approach.
Michael now takes this approach very seriously, and regards his winery as a living organism - horses, miniature sheep, and highland cattle all help cultivate the vines and even the wooden barrels come from wood from the nearby forest. Michael uses only indigenous yeasts, minimal sulphites, and gave up filtering all together.
