Erich Giefing used to be an award-winning gourmet chef. His "Backstube" restaurant in Rust won the hearts of gastronomy critics between the late eighties and early nineties. Erich Giefing was very proud of his - greatly refined - Burgenland cuisine. During the mid-nineties he and his present-day wife Claudia decided to give up cooking, lease the restaurant and devote themselves with daring assurance to his new hobby, viticulture. He made his new home in a 500-year-old farmhouse in the center of Rust, laying the cornerstone for the Giefing Winery.

The Giefing Winery is a precious architectural gem in itself. The farmhouse dates back to the 15th century and is the only building of its kind still used by vintners today. 14 hectares of grapes are cultivated in premiere locations. The oldest red wine vinestocks are 50 years or older. Grapes of the Chardonnay, Welschriesling, Grüner Veltliner, Neuburger, Furmint,Blaufränkisch, Cabernet Sauvignon, Zweigelt, St. Laurent and Pinot Noir varietals are processed. Syrah and Merlot grapes will be harvested beginning in 2003..

Each vine is checked a number of times from spring to fall to make sure it grows in the right direction. Shoots are thinned out and excess grapes removed to obtain a maximum physiological maturity.

Depending on the layout and age of the vineyard, we practice the so-called 6 to 8 grape program. In other words, we only leave between 6 and 8 bunches on the vine, depending on the growth and quality of the vine and the grapes. Then it's time to observe and listen to the grapes.
The time to harvest the grapes is determined according to individual quality criteria. Dense, deep red wine essences with extract sweetness are the result of this extreme cultivation. The wines are vinified in stainless steel tanks and French oak barrels.

The top quality products from the Giefing winery won a number of awards in the last few years and continue to create a sensation in the exclusive gastronomy.