About the wine

The “cult Zweigelt” par excellence, Johann Schwarz was one of the first to show the potential of this grape with yield reduction and optimal ripeness. It was not even twenty years ago that the master butcher finally switched to wine. The fact that he went from a butcher with a small vineyard to a thoroughbred winemaker also had something to do with “the fact that a kilo of pork tenderloin in Burgenland today costs only as much as a kilo of minced meat in you in Switzerland.” Yes, black is an honest man. You can also tell that in his wines.