STANDARDS OF QUALITY

At Weingut Leo HILLINGER quality is inextricably linked with organic cultivation and the organic maturation of our wines. Every year, until the harvest in autumn, all steps are taken with due attention and the necessary care.

One of our main aims is to leave the grapes on the vine for as long as possible. The longer a cluster is exposed to wind and weather, the longer it can accumulate nutrients, ripen and absorb the vintage that it will ultimately reflect. With us, wine is already made in the vineyard. Once the cluster is separated from the vine, it is our job to nurture and, above all, preserve what we have harvested. Thus, the definition of what we call quality begins with our cultivation – and therefore already in the vineyards.

Our work in the cellar is characterised above all by one thing: allowing the wine to develop. We want to allow every possible sort of development. So that the wines can develop as untouched as possible. Whether in one of our 1,200 barriques, in large wooden casks or in 30,000 litre stainless steel tanks. Every wine should have the opportunity to develop according to its own requirements.

In a nutshell: At Leo HILLINGER, winemaking is above all a team sport. Because only together can we achieve the best quality.

Of stars and crowns…

Measuring yourself to become even better. The Leo HILLINGER estate is delighted to have received numerous domestic and international awards for its wines. Every star, every crown, every point in a score represents confirmation of the path we’ve taken and our demand for the highest quality. And at the same time there’s an incentive to continue working with great ambition and to achieve even more.

Seminars & Incentives

Celebrate individually

Leo Hillinger Wineshops & Bars