Quantum Winery

Florian Schuhmann-Irschik traded the classical theater stage for winemaking in 2014, and since then he has worked alone on a tiny two hectares around Maissau in the Weinviertel, with no ambition to expand beyond that ("a single quantum"). All the work is done by hand, with no spraying or fertilizing, and the approach in the cellar is entirely natural: spontaneous fermentation in open 600-liter wooden vats, bâtonnage, and bottling unfined, unfiltered and with no added sulfur, under a signed declaration. With every vintage he concocts a new creation, and the labels, designed together with his brother, are an artistic statement in their own right.