On the steep, ancient slopes of the Sausal in Southern Styria, Karl and Eva Schnabel make uncompromising natural wines shaped by biodynamic farming, manual work and a deep connection to the land. Their vineyards lie in one of Austria’s most distinctive landscapes: dramatic hillsides, poor soils and a cool climate that gives the wines both intensity and remarkable freshness.

After formative experience in Burgundy, Karl and Eva chose a path that ran against the regional norm. While Southern Styria is best known for its crisp white wines, they planted and championed mainly red varieties, especially Pinot Noir Blaufränkisch and Zweigelt. Their decision was not about provocation, but about finding the varieties that best express the energy, structure and mineral character of their sites.

The vineyards are treated as complete living ecosystems. Biodiversity is not an abstract idea here, but part of the everyday work: cover crops, wild plants, insects, animals and soil life all have a role to play. Every vineyard task is carried out by hand, often on extremely steep slopes where machines would be impractical. Their distinctive herd of Celtic cattle is also an important part of the farm, helping maintain fertility and contributing to the circular rhythm of the estate.

In the cellar, Karl and Eva follow the same direct, uncompromising philosophy. Fermentations are spontaneous, the wines are bottled without filtration or fining, and no sulfur or other additives are used. The goal is not to correct or refine the wines into a fixed style, but to preserve their energy, texture and sense of origin.

For the Schnabels, winemaking is not a trend or a marketing category. It is a way of life built on attention, physical work and trust in natural processes. Their wines are pure, soulful and sometimes wild, but always deeply connected to Sausal: vivid expressions of one of Austria's most singular terroirs.