Grapes for wine production are processed with modern technology (stainless steel mill and pneumatic press) - after pressing, the must is decanted by flotation and then fermented with improved yeast. Fermentation is carried out by means of controlled fermentation. After fermentation, the wine is stored in stainless steel and plastic tanks. For the production of red wine we use the method of fermentation in open vats with manual stirring.
The variety was bred by the director of the wine school in Klosterneuburg in Austria, Dr. F. Zweigelt in 1922 and its expansion to other countries was credited after the Second World War to Dr. Lenz Moser.